Copycat Long John Silver’s Coleslaw

Copycat Long John Silver’s Coleslaw

This Copycat Long John Silver’s Coleslaw combines finely chopped cabbage, carrot and onion with a creamy, sweet and tangy buttermilk dressing. The tiny pieces of cabbage give it that familiar fast-food coleslaw texture. Make it a few hours ahead and serve it with chicken planks, fried fish, sandwiches or barbecue.

Ingredients

  • mixing bowl
    1 large
  • Whisk
  • Sharp knife and cutting board or food processor
  • Measuring cups and spoons
  • Airtight container or plastic wrap
  • very finely chopped green cabbage
    8 c
  • carrot
    ¼ c
  • very finely minced onion
    2 tbsp
  • granulated sugar
    ⅓ c
  • salt
    ½ tsp
  • black pepper
    ⅛ tsp
  • whole milk
    ¼ c
  • mayonnaise
    ½ c
  • buttermilk
    ¼ c
  • white vinegar
    1 ½ tbsp
  • fresh lemon juice
    2 ½ tsp

Directions

  1. 1

    Add the sugar, salt, black pepper, whole milk, mayonnaise, buttermilk, white vinegar and fresh lemon juice to a large mixing bowl.

  2. 2

    Whisk until the dressing is smooth and the sugar is well incorporated.

  3. 3

    Add the finely chopped cabbage, shredded carrot and minced onion to the dressing.

  4. 4

    Toss thoroughly until all the small pieces of cabbage, carrot and onion are evenly coated.

  5. 5

    Cover the bowl and refrigerate the coleslaw for at least two hours. Three to four hours will give the vegetables additional time to soften slightly and absorb the dressing.

  6. 6

    Stir the coleslaw thoroughly before serving. Serve cold.

Copycat Long John Silver’s Coleslaw

Copycat Long John Silver’s Coleslaw

135 min

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