The Brookville Hotel, which was previously located in Brookville, Kansas, provided this recipe for cole slaw. Since then, they have moved to Abilene. right add the dressing right before serving if you’re taking it to a potluck. well with a slaw of broccoli or cabbage.
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup heavy whipping cream
- ⅔ cup white sugar
- ⅓ cup distilled white vinegar
- 1 teaspoon salt
- 1 ½ pounds shredded cabbage
Instructions
- Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 423 mg |
| Sugars | 26 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up in Ks. My grandmother made this dressing for Cole slaw all the time. I am 71 so not sure when this dressing originated at the Brookville Hotel. I just changed it a tad. I add celery salt and pepper! Family favorite for over 71 years!
Love this recipe!
I’m got excited when I saw this treasured recipe but then got disappointed. The flavor may be there but the texture was not. After they moved from Brookville to Abilene, we had a family fried chicken meal there. Their coleslaw is almost the consistency of mashed potatoes; light and fluffy. This…. Just doesn’t seem like it at all.
This was the coleslaw recipe I was looking for! I used a blend of coleslaw mix and broccoli slaw: two bags to one, respectively. I doubled the dressing recipe, substituted white wine vinegar for the distilled white vinegar and added a healthy amount of celery seed, as I really like that in my coleslaw. I mixed about half the slaw with half the dressing and took it to a cookout where it was a hit. Saved the rest of the slaw and dressing separately for later in the week. If you’re one that enjoys adding pineapple and almonds in your slaw, this is a good base for that also. I’m a fan, my husband is not.
I made it as written and my whole family enjoyed it!
Brookville coleslaw is awesome and the recipe is very good. If you want to match the restaurant slice your cabbage very, very thin.
I’ve been making this coleslaw for close to a year now! Tried many recipes and this is hands down the best! I wish I could tell my family and friends it is my recipe, but fibbing isn’t for me! I share where it came from! Everyone loves it! Thanks for sharing it!!! 5 stars
Don’t go by the picture. There are no carrots or red cabbage in authentic Brookville coleslaw. I grew up close to there and have eaten there many times.
This has become one of my new, go-to recipes that’s easy to replicate and beloved by ALL. Everyone that has eaten this cole slaw has offered rave reviews!
Wonderful, but a little bland for me. I added a tsp of onion powder and another of garlic powder. Much better for me. Garlic is a game changer for all recipes.
Top notch if you like a whipping cream base. I like to make it a bit dryer than listed. Tip – Make the topping and chill, chill slaw too then add to slaw at the last minute and serve with a bit more crunch. Doesn’t keep more than about a day. But SOOOOO good!
I have used my grandmother’s slaw recipe for years. Today I did not have one of the ingredients on hand so I searched and found this one. Everyone loved it! Sorry Mawmaw, I have a new and easier recipe now!
Even the kids ate it!
This is an excellent recipe! It is best when served well chilled. People would drive many miles to go the hotel and eat their chicken, and coleslaw. Try it, and stick to the heavy whipping cream. It doesn’t hurt as another review mentioned, to add some color, but the basic recipe is superb.
Love this coleslaw ever since we at at the Brookville Hotel. We had driven more than 500 miles to get there and it was one of the most delicious meals of my life. Right up there with Michelin starred Paris restaurants. This coleslaw is perfection! Let it sit overnight in the fridge for the flavors to blend.
Thank-you very much Elle. I love this dressing. I made it as is and I prefer a little more vinegar, so I added some. I made it today with broccoli slaw, cranberries, raisins, pineapple, coconut, and toasted almonds. I will also try it as a base for a fruit or walldorf salad. Gramma D.
Excellent Cole slaw, great holiday addition to the menu, quick and easy to make. Shredded cabbage came in 16oz bags, so we used 32oz of cabbage, then doubled all other ingredients.
Tastes like coleslaw ice cream!
VERY watery – wondering if I used too much vinegar (which I happen to like a lot). Liked the creaminess.
I used Stevia instead of sugar.
I love that this is one of the rare cole slaw recipes that don’t call for mayonaise (I detest raw eggs). I added shredded carrots and red onion for color. Next time, I will reduce the sugar to 1/2 cup, as it was a little on the sweet side for me.