Creamy Coleslaw (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Shred the cabbage into thin, uniform ribbons using a sharp knife or food processor fitted with a shredding disk. Transfer to a large mixing bowl.
2. 2Shred the carrots using a box grater or food processor and add to the bowl with cabbage.
3. 3Sprinkle 1 teaspoon salt over the shredded vegetables and toss gently. Let stand for 15 minutes to draw out excess moisture, then pat thoroughly dry with paper towels or clean kitchen towels. This prevents watery coleslaw.
4. 4Whisk together mayonnaise, sour cream, and buttermilk in a separate medium bowl until smooth and well combined, about 30 seconds.
5. 5Add apple cider vinegar and sugar to the creamy mixture. Whisk vigorously until sugar dissolves completely, about 1 minute.
6. 6Stir in the remaining ½ teaspoon salt, black pepper, onion powder, and celery seed. Taste the dressing and adjust seasoning if needed—it should be tangy, slightly sweet, and well-balanced.
7. 7Pour the prepared dressing over the dried cabbage and carrot mixture. Toss thoroughly using two large spoons or clean hands until every strand is evenly coated with dressing, about 2 minutes.
8. 8Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This resting period allows flavors to meld beautifully and the vegetables to soften slightly while maintaining their signature crunch.
9. 9Toss the coleslaw again before serving to redistribute any settled dressing. Serve chilled in a shallow bowl or mounded alongside your favorite barbecue, fried chicken, or sandwich.