Buttermilk Coleslaw (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Place the shredded cabbage in a large colander set over a bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Allow to stand for 20 minutes to draw out excess moisture, which prevents a watery slaw.
2. 2Rinse the salted cabbage thoroughly under cold running water to remove the salt. Press firmly with clean hands or use a salad spinner to extract as much liquid as possible. Pat dry with paper towels until the cabbage feels crisp and dry.
3. 3Transfer the drained cabbage to a large mixing bowl. Add the shredded carrots and toss together to distribute evenly.
4. 4Whisk together the buttermilk, mayonnaise, sugar, apple cider vinegar, ¾ teaspoon salt, black pepper, onion powder, garlic powder, and celery seed in a separate medium bowl until the dressing is completely smooth and the sugar has dissolved, about 1 minute.
5. 5Pour the buttermilk dressing over the cabbage and carrot mixture. Fold gently with a large spoon or rubber spatula until every strand of vegetable is evenly coated with the creamy dressing.
6. 6Cover the bowl tightly with plastic wrap. Refrigerate for at least 1 hour and up to 24 hours before serving, allowing the flavors to meld and develop that signature tangy-sweet taste.
7. 7Taste and adjust seasoning just before serving, adding more sugar if you prefer sweeter coleslaw or more vinegar for extra tang. Give the slaw a final toss to redistribute any dressing that has settled at the bottom.
8. 8Serve chilled in a large bowl or portion onto individual plates with a slotted spoon to drain any excess liquid.