Charlestons Restaurant Coleslaw Recipes

SAVOY, LIME AND CILANTRO COLESLAW

Steps:

• Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
• Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

THE BEST COLESLAW

Steps:

• 1. Pour the two bags of coleslaw mix in a large bowl (or shred 2 heads of green cabbage)
• 2. Mix all the ingredients together and let chill overnight. (you might think that there is no way that all the ingredients will cover all the cabbage but it will! Keep mixing)
• 3. The next day you will notice that the slaw has shrunk down quite a bit, but that's normal. Just mix again and serve!

RESTAURANT-STYLE COLESLAW I

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

SWEET RESTAURANT COLESLAW

Steps:

• Pour coleslaw mix into a large bowl.
• Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.

SIMPLE CREAMY SOUTHERN COLESLAW RECIPE

Steps:

• Prep. First, read my article on The Science of Slawsome Slaw. Then decide how you want to cut the cabbage, carrot, and onion: Chopped, grated, or hashed and have at it. I prefer this recipe shredded or chopped.
• Salt. In a large strainer or colander, mix the cabbage, carrot, and onion with the salt and put it in the sink or over a bowl for an hour. The salt will draw out a lot of water that will otherwise dilute the dressing. Then rinse the mix with cold water to get rid of excess salt and pat dry. You can now hold it in the fridge for a day if you want.
• Dress. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion mix. Taste, adjust seasonings, cover and chill for at least 1 hour if possible before serving.

PALEO HONEY GLAZED CARROTS {CHARLESTON'S COPYCAT}

Steps:

• Bring 1 or 2 inches of water to a boil in a pot that has a steamer basket or insert.
• Add the carrots to the steamer basket. Place over medium-high heat. Then, cover and steam until fork-tender, about 10 - 15 minutes.
• Drain the water and transfer the carrots to the pot that had the water.
• Reduce heat to medium-low. Add the butter, honey, and coconut palm sugar.
• Cook until a glaze coats the carrots, about 5 minutes, stirring occasionally.
• Stir in the steak seasoning and lemon juice.