To preserve the crispy quality of the pork in this recipe, three fast frying processes are necessary. Serve with noodles or rice for a satisfying supper.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 head cabbage, cored and coarsely chopped
- 1 carrot, grated
- 1 sweet onion, minced
- 3 green onions, minced
- 1 dill pickle, minced
- 1 cup mayonnaise
- 2 cups buttermilk
- 2 tablespoons dill pickle juice
- 2 tablespoons vinegar
- 2 tablespoons prepared yellow mustard
- ½ cup white sugar
- 1 pinch cayenne pepper
- 1 teaspoon salt, divided
- 1 clove garlic
Instructions
- In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
- In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 462 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great
I found that this recipe makes a quantity of dressing suitable for a head of cabbage of about 3 lbs. or a little larger, weighed before trimming. For a thicker dressing, I increased the amount of mayonnaise to 1½ cups and decreased the buttermilk to 1½ cups. Cider vinegar works fine, as does Dijon mustard. I greatly decreased the sugar to 2 tablespoons (coleslaw isn’t candy!), and added a teaspoon of ground black pepper. An entire sweet onion (which, as a measurement, is vague and unhelpful) is way too much, yielding sometimes more than 2 cups when minced. A third of a cup is plenty. I suggest using from 1 to 3 cups of grated carrot. (3 cups is very carroty. I bought 2 large carrots weighing 1 lb. together, before peeling and trimming, to get 3 cups.) All else was per the recipe. Do let the coleslaw macerate overnight. Stir occasionally, and always before serving. While this recipe doesn’t have quite the classic coleslaw dressing taste, it’s very good in its own right.
I just needed dressing as I had a bag of slaw mix leftover so I halved the dressing recipe here. This is fantastic! We love dill anything and i think the addition of pickle juice really makes it! I make a dill relish so I used that juice and just used the restvofvthe jar contents for the actual pickle ingredient. Loved this! I’ve saved it so I can make the whole recipe for sumner bbq’s
My favorite coleslaw recipe ever! I share this recipe with all my friends. I reduce mayonaise and some plain yoghurt.
I don’t like coleslaw but my family does and I had extra cabbage so…. I made it and i liked it!
It’s an awesome recipe! Everyone loved it!! Sorry I didn’t get a pic!
We love this coleslaw. It is the only one I make now
Husband said it was the best coleslaw I’ve ever made. It turned out really delish
yep, spot on! also good with a little celery seed and capers added…Thanks, Dave
Just made this and it’s delish! My cabbage head was on smaller side so I decreased buttermilk, pickle juice and vintages by half and it’s perfect! Thanks for a great recipe, it’s a keeper!
I added Celery seed as every proper cole slaw (IMHO) should have.
I was surprised no one commented on the 15 cups of pickle juice. Has to be a typo. I used 1/2 cup and that seem to work. I like it but would love to hear some feedback on the 15 cups of pickle juice.
Made with red cabbage. Added one fresh, large red beet. eliminated the butter milk…increased miracle whip to 1.5 cups. Excellent.
I had a purple cabbage and needed new slaw ideas. Never thought to add dill pickles or mustard! I loosely followed the directions (which is what I usually do with recipes). I use agave syrup instead of sugar, and I didn’t have buttermilk or some of the other ingredients but my slaw turned out great! Thanks for sharing this recipe!
Great
My first attempt at Cole slaw from scratch. Came out great. Only suggestion for future newbies is to give some advance thought for a container to toss everything. Next time I’ll use my crock pot or a large stock pot. After it’s tossed and dressed, a 11×17″ baking dish is big enough to serve.
This is now my favorite Coleslaw dressing, sorry, Mom. I made it as written and it is excellent.
awesome recipe! wouldn’t make any changes. followed it exactly.
Wow! This stuffs amazing. I have been mindlessly eating this a bowlful at a time for days now. It definately gets better the longer it sits. I stumbled onto this recipe while looking for a mustard slaw like I used to get at the BBQ place here that went out of business and while looking for a kfc clone for my sister. I managed to find both here on allrecipes and I decided to try this one based on the ingredients and reviews of others. By far and away one of the best coleslaw recipes I have ever tried. Every person in the house tested both this and the kfc clone and everyone preferred this one. Mustard and dill pickles whats not to love. Thank you so much for posting this. It is now our main coleslaw. Went out today and got ingredients to make more since the bowl is almost empty.
Delicious! I made it according to the recipe and it was flavorful and refreshing! Perfect! Thank you for the recipe!
This is an amazing slaw! I was wary of adding pickles but had them on hand so why not? My journey to this recipe started with a head of savoy cabbage and a head of red cabbage. Luckily I had 2 potlucks coming up and figured a coleslaw would be a good use of all that cab-bage! The sauce was amazing – it actually makes quite a bit so don’t hold back on your cabbage and carrots, feel free to experiment by adding other ruffage, kohlrabi maybe? Anyway, it went over well at both parties and even my husband liked it. This is my new go-to slaw recipe 🙂