📝 About This Recipe
This recipe recreates that iconic, ultra-creamy, and perfectly balanced coleslaw found in the world's most famous fried chicken joints. By utilizing a fine-chop technique and a specific balance of buttermilk and lemon, we achieve a side dish that is simultaneously rich, tangy, and incredibly refreshing. It is the essential cooling companion to spicy proteins and salty snacks, offering a crisp texture that only improves with a little patience.
🥗 Ingredients
The Vegetable Base
- 1 medium head Green Cabbage (about 8 cups, very finely minced)
- 1 large Carrot (peeled and finely shredded)
- 2 tablespoons Sweet Onion (grated into a paste)
The Creamy Dressing
- 1/2 cup Mayonnaise (full-fat for best texture)
- 1/3 cup Granulated Sugar (adjust slightly to taste preference)
- 1/4 cup Whole Buttermilk (well-shaken)
- 1/4 cup Whole Milk
- 1.5 tablespoons Lemon Juice (freshly squeezed)
- 1.5 tablespoons White Vinegar
- 1/2 teaspoon Fine Sea Salt
- 1/8 teaspoon Black Pepper (finely ground)
- 1/4 teaspoon Celery Salt (the secret aromatic ingredient)
👨🍳 Instructions
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1
Remove the outer, wilted leaves of the cabbage and cut the head into quarters. Remove the core from each quarter.
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2
Using a sharp chef's knife or a food processor with the shredding blade, process the cabbage until it is in very small pieces, roughly the size of a grain of rice. This 'fine chop' is key to the fast-food texture.
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3
Grate the carrot using the fine holes of a box grater so it blends seamlessly into the cabbage.
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4
Grate the sweet onion until you have two tablespoons of pulp and juice; this provides a deep savory background without chunks of raw onion.
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5
In a large mixing bowl, combine the cabbage, carrot, and onion. Toss them together until the colors are evenly distributed.
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6
In a separate medium bowl, whisk together the mayonnaise and granulated sugar until the mixture starts to look smooth and glossy.
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7
Slowly pour in the buttermilk, whole milk, lemon juice, and white vinegar while whisking constantly to ensure the dressing doesn't separate.
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8
Add the salt, black pepper, and celery salt to the dressing. Whisk vigorously for 30 seconds to help the sugar dissolve.
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9
Pour the dressing over the vegetable mixture. Use a large rubber spatula to fold the vegetables into the dressing until every piece is thoroughly coated.
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10
Taste a small spoonful. Note that the flavors will be sharp and the texture slightly stiff at this stage; this is normal.
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11
Cover the bowl tightly with plastic wrap or a lid. This prevents the cabbage from absorbing any fridge odors.
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12
Refrigerate for at least 4 hours, though overnight is highly recommended. This 'rest' allows the sugar and acids to soften the cabbage and develop the signature flavor.
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13
Before serving, give the coleslaw a vigorous stir to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
For the best texture, use a food processor to pulse the cabbage into tiny crumbs rather than long shreds. If the slaw seems too watery after resting, stir it well before draining any excess liquid; the cabbage releases water as it marinates. Always use full-fat mayonnaise and buttermilk; low-fat versions will result in a thin, runny dressing that doesn't cling to the vegetables. If you prefer a less sweet slaw, reduce the sugar to 1/4 cup, but do not omit it entirely as it balances the vinegar. Make this a day in advance—the chemical reaction between the vinegar and cabbage needs time to create that classic 'pickled' crunch.
🍽️ Serving Suggestions
Serve alongside extra-crispy fried chicken and warm honey-butter biscuits. Heap a generous spoonful on top of a pulled pork sandwich or a sloppy joe for a cooling crunch. Pair with fried catfish or shrimp po' boys to cut through the richness of the seafood. Enjoy as a refreshing side to spicy buffalo wings and celery sticks. Serve with an ice-cold sweet tea or a craft root beer to complete the classic American meal.