Tangy Cream Coleslaw Copycat
A lusciously creamy slaw with just the right balance of sweetness and acidity — this homemade version channels the iconic flavor of the famous fast-food original, but with fresher depth and brightness. Ideal as a companion to barbecue feasts, crispy fried chicken, or savory sandwiches.
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Servings: 6
Ingredients
- ¼ teaspoon finely ground black pepper
- 1 ½ tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped yellow onion
- ⅓ cup white granulated sugar
- ½ cup full-fat mayonnaise
- ¼ cup cultured buttermilk
- ¼ cup whole dairy milk
- 2 ½ tablespoons distilled white vinegar
- ½ teaspoon table salt
- ¼ cup shredded orange carrot from one small carrot
- 8 cups of finely chopped green cabbage approximately 1 medium head
Instructions
- Begin by finely chopping the green cabbage, grating the carrot, and mincing the onion. For a more refined texture, a food processor may be used. Transfer all the prepared vegetables into a large mixing bowl.
- In a separate bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper. Whisk thoroughly until the mixture becomes completely smooth and homogenous.
- Pour the dressing over the bowl of vegetables. Toss the contents thoroughly to ensure that every bit of cabbage and carrot is evenly coated in the creamy mixture.
- Cover the bowl and place it in the refrigerator to chill for a minimum of 4 hours. For a more developed flavor, it is best to leave it overnight. Stir once more just before serving.
Notes
For best results, ensure all ingredients are well-chilled before combining. This enhances the slaw’s crispness and flavor integration.