Sandra This crunchy, tangy Alton Brown Coleslaw is made with fresh red and green cabbage, a creamy buttermilk dressing, and ready in about three hours. The moisture-drawing technique ensures every bite remains crisp rather than becoming soggy after dressing. I finally found a side dish that holds its texture perfectly.
The Secret To Getting It Right
I always wondered why my homemade slaw turned into a watery mess after sitting for just an hour. Following this method taught me that removing the water from the vegetables using salt before dressing them is non-negotiable.
The wait time seems annoying when you are hungry, but the resulting crunch is absolutely worth the patience. I was surprised by how much liquid actually drains out during the salting phase, preventing diluted dressing later.
Alton Brown Coleslaw Ingredients
- 1 head green cabbage, shredded (about 1 pound)
- 1 head red cabbage, shredded (about 1 pound)
- 2 tablespoons kosher salt (for draining)
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon dry mustard powder
- 1 teaspoon celery seeds
How To Make Alton Brown Coleslaw
- Salt The Cabbage: Toss the shredded cabbage with the kosher salt in a large colander set over a bowl and let it drain for two hours.
- Rinse And Dry: Rinse the cabbage thoroughly with cold water to remove the salt, then spin it dry in a salad spinner or pat extensively with paper towels.
- Make The Dressing: Whisk together the buttermilk, mayonnaise, sour cream, vinegar, sugar, mustard powder, and celery seeds in a small bowl until smooth.
- Combine And Chill: Pour the dressing over the dried cabbage, toss well to coat, and refrigerate for at least 30 minutes before serving.
Recipe Tips
- Use a salad spinner: Removing the rinse water is crucial to prevent the dressing from sliding off the cabbage leaves or becoming watery.
- Don’t rush the drain: The cabbage needs at least one hour, preferably two, to release enough moisture for the proper crunchy texture.
- Customize the cut: A mandoline slicer creates uniform shreds that absorb the dressing better than hand-chopped chunks.
What To Serve With Coleslaw
Serve this slaw alongside smoked brisket or pulled pork sandwiches to cut through the rich fat with its tangy crunch. It also pairs perfectly with fried chicken or fish tacos for a classic Southern comfort meal.
How To Store
This slaw stays crisp in the refrigerator for up to 3 days in an airtight container, thanks to the pre-salting step. Do not freeze it, as the creamy dressing will separate and the cabbage will lose its structure.
FAQs
Can I use regular table salt?
It is best to use kosher salt as the grains are larger and easier to rinse off later. If using table salt, use half the amount and rinse very thoroughly to avoid a salty taste.
Why is there no carrot in this version?
While carrots are common, this specific method focuses on the cabbage blend, but you can add shredded carrots during the salting step if desired. Just ensure they are drained and dried along with the cabbage.
Nutrition
- Calories: 145
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 350mg
- Total Carbohydrate: 12g
- Protein: 2g
Try More Recipes:
- Alton Brown Eggs Benedict Recipe
- Alton Brown Crab Cakes Recipe
- Alton Brown Grilled Pork Tenderloin Recipe
Alton Brown Coleslaw Recipe
Description
A scientifically sound, creamy coleslaw that stays incredibly crunchy for days, utilizing a clever pre-salting technique to draw out excess moisture before tossing with a tangy buttermilk dressing.
Ingredients
Instructions
- Toss the shredded green and red cabbage with the kosher salt in a large colander set over a bowl. Let it drain for 2 hours.
- Rinse the cabbage thoroughly with cold water to remove the salt.
- Spin it completely dry in a salad spinner or pat extensively with paper towels.
- In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, vinegar, sugar, mustard powder, and celery seeds until smooth.
- Pour the dressing over the dried cabbage and toss well to coat.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- Pre-salting the cabbage draws out excess water through osmosis, ensuring the slaw stays incredibly crunchy and doesn’t dilute the dressing into a watery puddle at the bottom of the bowl.
- Rinsing the salt off and thoroughly drying the cabbage in a salad spinner is crucial; any lingering moisture on the surface will prevent the fat-based dressing from clinging to the leaves.
- The trifecta of mayonnaise, sour cream, and buttermilk creates a perfectly balanced dressing that is rich and creamy but has enough tangy acidity to cut through heavy, smoky barbecue meats.
