Restaurant-Style Creamy Cabbage Slaw
Why You’ll Love This Recipe
- Spot-On Copycat: Perfectly replicates the famous fast-food creamy slaw flavor.
- No-Cook Wonder: Requires zero cooking—just mixing and chilling.
- Fast Prep: Comes together in about 15 minutes of chopping and whisking.
- Make-Ahead Essential: The flavor improves dramatically after chilling for a few hours.
- Perfect Balance: Features a delightful mix of creamy texture and tangy sweetness.
Tips, Variations & Storage
- Tip: For the best flavor, make this several hours or even a full day ahead of time. The marinating process is what truly develops the signature taste.
- Substitution: If you don’t have cultured butterfat liquid (buttermilk), you can create a substitute by adding a small amount of white vinegar to regular milk and letting it sit for five minutes.
- Add-ins: For a Southern twist, add a tiny pinch of cayenne pepper or mustard powder to the dressing for a subtle kick.
- Dietary Swap: For a completely different flavor, use apple cider vinegar instead of the clear sour liquid for a fruitier tang.
- Storage: Store the prepared slaw in an airtight container in the refrigerator for up to 3 days.
- Freezer Notes: Do not freeze this mixture! The high water content in the vegetables and the dairy base will separate and become watery upon thawing.
Recipes
Crisp Base
- 1 Bag: Shredded brassica mix Coleslaw mix/cabbage
- ½ C.: Finely scraped orange root vegetable Shredded carrots
- ¼ C.: Very finely diced yellow bulb vegetable Onion
Sweet & Tangy Dressing
- ½ C.: Thick emulsified oil and egg condiment (Mayonnaise)
- ¼ C.: Cultured butterfat liquid Buttermilk
- ¼ C.: Freshly refrigerated liquid dairy Milk
- ¼ C.: Granulated white sweetener Sugar
- 2 Tbsp.: Freshly squeezed yellow citrus juice Lemon juice
- 1 Tbsp.: Sharp clear sour liquid (White vinegar)
- To taste: Crystalline minerals and coarse ground peppercorns
Instructions
- In a large mixing vessel, deposit the shredded brassica mix, scraped orange root vegetable, and diced yellow bulb vegetable. Toss the components together to ensure they are evenly combined.
- In a separate bowl, integrate the following dressing components: the thick emulsified condiment, cultured butterfat liquid, freshly refrigerated liquid dairy, granulated white sweetener, freshly squeezed yellow citrus juice, and sharp, clear sour liquid. Whisk the blend until all ingredients are completely incorporated and smooth.
- Pour the prepared dressing mixture over the shredded cabbage blend in the large bowl and gently toss the slaw until every piece is fully coated in the creamy sauce.
- Season the slaw with crystalline minerals and coarse ground peppercorns to your preference, then transfer the mixture to the refrigerator to chill for several hours before serving.
