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Restaurant-Style Coleslaw I
Reviews:
June 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.

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