This restaurant slaw recipe is a perfect blend of crunchy cabbage and sweet carrots, all coated in a creamy, tangy dressing. It's a versatile side dish that pairs well with a variety of main courses, from grilled meats to sandwiches. The flavors meld beautifully after some time in the refrigerator, making it an ideal make-ahead dish for gatherings and barbecues.
Most of the ingredients in this recipe are common pantry staples, but you might need to pick up apple cider vinegar if you don't already have it. This vinegar adds a subtle sweetness and tanginess that balances the richness of the mayonnaise. Make sure to get fresh cabbage and carrots for the best texture and flavor.

Ingredients For Restaurant Slaw Recipe
Cabbage: Provides the crunchy base for the slaw.
Carrots: Adds sweetness and color to the dish.
Mayonnaise: Creates the creamy dressing that binds the slaw together.
Apple cider vinegar: Adds tanginess and a hint of sweetness to the dressing.
Sugar: Balances the acidity of the vinegar and enhances the overall flavor.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a mild heat and depth to the dressing.
Technique Tip for This Recipe
When preparing the cabbage and carrots for this slaw, ensure they are shredded finely and uniformly. This not only helps in achieving a consistent texture but also allows the dressing to coat each piece evenly. Using a mandoline slicer or a food processor can save time and give you precise results. Additionally, after shredding, you can lightly salt the cabbage and let it sit for about 10 minutes before rinsing and patting dry. This step helps to draw out excess moisture, resulting in a crisper slaw.
Suggested Side Dishes
Alternative Ingredients
shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar crunch and slightly nutty flavor, making them a great alternative to cabbage.
shredded carrots - Substitute with shredded jicama: Jicama provides a similar crunch and a mildly sweet flavor, which complements the slaw well.
mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a tangy flavor, and it's a healthier option with more protein.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and tanginess, making it a suitable replacement.
sugar - Substitute with honey: Honey adds a natural sweetness and a bit of depth to the flavor profile of the slaw.
salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the slaw.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle profile.
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How to Store or Freeze This Recipe
- To keep your restaurant slaw fresh, store it in an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The cabbage and carrots will stay fresh for up to 3-5 days.
- If you want to prepare the slaw ahead of time, you can store the shredded cabbage and carrots separately from the dressing. Combine them just before serving to keep the vegetables crunchy.
- For freezing, note that mayonnaise-based dressings do not freeze well. The texture can become grainy and separate upon thawing.
- If you must freeze, consider using a vinegar-based dressing instead. This will hold up better in the freezer.
- To freeze, place the slaw in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
- Label the container with the date. Frozen slaw can last up to 2 months.
- When ready to use, thaw the slaw in the refrigerator overnight. Give it a good stir before serving to redistribute the dressing.
- For best results, add a fresh splash of apple cider vinegar and a bit more mayonnaise after thawing to revive the flavors.
How to Reheat Leftovers
- First and foremost, it's important to note that Restaurant Slaw is best enjoyed cold. However, if you must reheat it, follow these steps to maintain its texture and flavor.
- Microwave Method: Place the slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
- Stovetop Method: Heat a non-stick skillet over medium-low heat. Add the slaw and stir frequently to ensure even heating. This method helps to keep the cabbage and carrots from becoming too soggy.
- Oven Method: Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.
- Steaming Method: Place the slaw in a heatproof bowl. Set up a steamer basket over a pot of simmering water. Cover and steam for about 5 minutes, or until heated through. This method helps retain the crunchiness of the vegetables.
- Sous Vide Method: If you have a sous vide machine, place the slaw in a vacuum-sealed bag. Set the sous vide to 140°F (60°C) and immerse the bag in the water bath for about 20 minutes. This gentle heating method preserves the flavors and texture.
Remember, reheating Restaurant Slaw is unconventional, and it's always best served fresh and chilled.
Best Tools for This Recipe
Mixing bowl: A large mixing bowl is essential for combining the dressing ingredients and tossing the cabbage and carrots to ensure they are evenly coated.
Whisk: A whisk is used to blend the mayonnaise, apple cider vinegar, sugar, salt, and black pepper into a smooth and consistent dressing.
Knife: A sharp knife is necessary for shredding the cabbage if it is not pre-shredded.
Cutting board: A cutting board provides a stable surface for shredding the cabbage and carrots.
Grater: A grater is used to shred the carrots into fine pieces.
Measuring cups: Measuring cups are needed to accurately measure the mayonnaise and shredded carrots.
Measuring spoons: Measuring spoons are used to measure the apple cider vinegar, sugar, salt, and black pepper.
Plastic wrap: Plastic wrap is used to cover the bowl when refrigerating the slaw to let the flavors meld.
How to Save Time on This Recipe
Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on prep work.
Make ahead: Prepare the dressing in advance and store it in the refrigerator. This way, you can quickly toss it with the vegetables when needed.
Batch preparation: Double the recipe and store extra slaw in an airtight container for quick meals throughout the week.
Food processor: Use a food processor to shred the cabbage and carrots quickly and uniformly.

Restaurant Slaw Recipe
Ingredients
Slaw Ingredients
- ½ head Cabbage shredded
- 1 cup Carrots shredded
- ½ cup Mayonnaise
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Add shredded cabbage and carrots to the bowl. Toss to coat evenly with the dressing.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Nutritional Value
Keywords
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