Creamy Restaurant-Style Coleslaw (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Shred the green cabbage, red cabbage, and carrots into thin, uniform strips using a sharp knife, mandoline, or food processor fitted with the shredding blade. Transfer all shredded vegetables to a large mixing bowl.
2. 2Sprinkle 1 teaspoon of kosher salt over the shredded vegetables and toss gently to distribute. Allow the salted vegetables to rest for 10-15 minutes at room temperature, letting them release excess moisture.
3. 3Whisk together the mayonnaise, white vinegar, sugar, celery seed, ½ teaspoon salt, black pepper, onion powder, and Dijon mustard in a medium bowl until completely smooth and the sugar has dissolved, about 1 minute.
4. 4Squeeze the salted cabbage mixture firmly in small handfuls over the sink, removing as much liquid as possible. This prevents watery slaw and ensures the dressing clings perfectly. Pat dry with paper towels if needed.
5. 5Pour the prepared dressing over the drained vegetables and toss thoroughly with clean hands or two large spoons, ensuring every strand is evenly coated with the creamy dressing.
6. 6Cover the bowl tightly with plastic wrap and refrigerate for at least 2-4 hours before serving, allowing the flavors to meld beautifully. For best results, prepare this the night before and let it chill overnight.
7. 7Toss the coleslaw once more just before serving to redistribute any settled dressing. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if desired.
8. 8Serve cold in a chilled bowl, garnishing the top with a light sprinkle of freshly cracked black pepper for restaurant-style presentation.