This a copy of a popular restaurant style coleslaw.

Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
6 to 8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the coleslaw and onion in a large bowl.

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  • In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Nutrition Facts

184 calories; protein 1.4g 3% DV; carbohydrates 17.1g 6% DV; fat 12.6g 19% DV; cholesterol 10.6mg 4% DV; sodium 247.9mg 10% DV. Full Nutrition

Reviews (945)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2004
Nothing could be quicker than this and so much better than store bought. The one thing I find with store bought is it's just too sweet - you can control the sweetness yourself with this one. I didn't cut back on the sugar the first time and found it a tad too sweet - so I added some dry powdered mustard and more black pepper to overcome that. I also used all buttermilk (making my own out of 1/2 cup milk - l/2 tablespoon of white vinegar - let sit for 10 minutes). By the way - the longer your coleslaw sits the runnier it will get because the cabbage leaks out water when it is mixed with the dressing - which is a good thing - you are getting the taste of cabbage. The longer it sits the more flavorful it becomes. I always try to make coleslaw way in advance (as much as three days). You can always transfer it to another bowl before serving to get rid of the excess juices if you like. My fellow cooks - think about it - do you think that KFC and stores are preparing their slaw one hour before our purchase??? Thanks submitter - its a keeper and really nothing has to be changed - my minor change of now just using a tad less sugar and all buttermilk is just a matter of preferance. Read More
(392)

Most helpful critical review

Rating: 3 stars
01/01/2004
This is an okay recipe. The only problem that I continue to run into is that the coleslaw ends up a bit more soupy than I would like it to. Perhaps cutting back the amount of liquid could prevent this from happening. Read More
(9)
1194 Ratings
  • 5 star values: 920
  • 4 star values: 217
  • 3 star values: 38
  • 2 star values: 11
  • 1 star values: 8
Rating: 5 stars
06/19/2004
Nothing could be quicker than this and so much better than store bought. The one thing I find with store bought is it's just too sweet - you can control the sweetness yourself with this one. I didn't cut back on the sugar the first time and found it a tad too sweet - so I added some dry powdered mustard and more black pepper to overcome that. I also used all buttermilk (making my own out of 1/2 cup milk - l/2 tablespoon of white vinegar - let sit for 10 minutes). By the way - the longer your coleslaw sits the runnier it will get because the cabbage leaks out water when it is mixed with the dressing - which is a good thing - you are getting the taste of cabbage. The longer it sits the more flavorful it becomes. I always try to make coleslaw way in advance (as much as three days). You can always transfer it to another bowl before serving to get rid of the excess juices if you like. My fellow cooks - think about it - do you think that KFC and stores are preparing their slaw one hour before our purchase??? Thanks submitter - its a keeper and really nothing has to be changed - my minor change of now just using a tad less sugar and all buttermilk is just a matter of preferance. Read More
(392)
Rating: 4 stars
04/27/2009
Very good. In order to prevent the slaw from being runny, I usually put the salt on the cabbage & carrots to let some of the water out of them for about 1 hr or so and drain it before mixing other ingredients. Result: less runny slaw. Read More
(346)
Rating: 5 stars
04/04/2008
This recipe is a GREAT one! I have made it many times. I found a similar recipe in a cookbook by Todd Wilbur (Top Secret Recipes). In the cookbook this recipe calls for 8 cups chopped cabbage and 1/4 cup shredded carrots, everything else is the same. This may help if you are making your own mix. He also states to make sure to let cole slaw sit at least two hours before serving. Happy Cooking!! Read More
(195)
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Rating: 5 stars
05/30/2006
Wonderful recipe. I use half the cabbage and the let it sit for twenty four hours, for the flavors to mix. Prior to serving I take the unused cabbage, soak it in ice water for half an hour then after draining it I put it in the spinner to dry it out. Then I fold it all together, and serve. This gives you the Flavor, and the crunchiness. Nector of the gods. Read More
(104)
Rating: 5 stars
10/31/2003
Excellent!!! It does tend to get runny if stored, so I make the dressing and keep it in a separate container, mixing just enough cabbage and dressing on a meal by meal basis when I need it. Dressing keeps well for about 5-6 days...in fact it gets better with age! Really wonderful! Also, if you don't have any buttermilk on hand, you can buy the powdered buttermilk (Sago is one brand I have found). Perfect when you need only 1/4 cup! Read More
(66)
Rating: 5 stars
07/23/2003
YUM! This is very good. I didn't have any buttermilk on hand, so I used 1/2 cup of milk, 2 tbsp. of white vinegar & 3 tbsp of lemon juice (common subs). I'm sure it altered the taste, but this was still YUMMY!! Thanks Marsha!! Read More
(64)
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Rating: 4 stars
05/19/2003
Just like the title says this tastes like the real thing. If you love coleslaw (or even just like it) be sure to try this recipe. Read More
(42)
Rating: 5 stars
10/28/2003
Outstanding! I made this for a crowd of picky eaters and they loved it. I did cut the sugar to 1/4 cup and I used apple cider vinegar because that's what I had. Several reviewers have mentioned that this makes a lot of sauce so I used 3 lbs. of coleslaw mix with a double batch of sauce - perfect! Read More
(36)
Rating: 5 stars
12/13/2010
with minor adjustments to suit my tastes this is hands down THE best coleslaw... EVER. I've made this countless times and every time everyone raves and my kids ask for seconds and even thirds (weird!). I decrease the sugar to a 1/4 cup and leave out the milk- I hate soupy coleslaw and it just isn't necessary. Everything else I leave the same (using light mayo- Hellmans/Best Foods) and sometimes forget to add the onion. We love to eat it both freshly made (crispier yum) or up to 3 days old. The longer it sits the more the salt will draw out the water from the cabbage- I ust pour off the excess water before stirring. Delicious! Thanks for the awesome recipe! Read More
(34)
Rating: 3 stars
01/01/2004
This is an okay recipe. The only problem that I continue to run into is that the coleslaw ends up a bit more soupy than I would like it to. Perhaps cutting back the amount of liquid could prevent this from happening. Read More
(9)