The Reason Restaurant Coleslaw Always Tastes Better Than Homemade
NEWS
BY NIKITA EPHANOV
Coleslaw prepared in restaurants gets a special touch from the kitchen, and you can easily bring these enhancements into your own homemade slaw.
Cabbage
Restaurants place extra emphasis on the cabbage. Freshness is paramount, and many locations blend green and red cabbage to create the crunchiest rendition.
Texture
Other vegetables besides cabbage bring an exciting texture to the slaw, so consider adding ingredients like shredded Brussels sprouts, jicama, bell peppers, and cucumbers.
Dressing
Restaurant coleslaw uses quality dressing, usually a combo of mayo, mustard, and vinegar. If the slaw is designed for meats, go heavier on the vinegar.
Alternatively, use more mayo for a creaminess if you're serving fried food to contrast the dish's crispness. Also, consider adding ketchup for both tang and sweetness.
Seasoning
Restaurants let their salted cabbage rest for an hour before using it, releasing water and enhancing the crunch. They also add a solid quantity of pepper and other spices.
Timing
Restaurants prep the slaw early; the extra marination time ties the flavors together and softens the texture. Plus, cooling it down in the refrigerator adds extra crispness.
