The Best Creamy Coleslaw Recipe

coleslaw just seems to be one of those side dishes at your favorite restaurant or even at a backyard get-together that's just simply an afterthought but everyone knows when they have a delicious coleslaw because there are plenty of bad ones out there okay really quick fun fact believe it or not my vinegar-based coleslaw recipe on my website billyparisi.com is one of my most popular recipes on the entire site who knew but what i am gonna do is show you how to make a delicious creamy style coleslaw more of that memphis style that acts as the perfect side dish no matter what you are serving up as my mom would call it cold slaw here's what we're going to do to start prepping it up sound good let's cook we are gonna start everything off by prepping up our vegetables beginning with some green cabbage now first thing we need to do is slice in the half are just gonna make the core noticeable to you so we can slice it in half because we do need to trim it up once it is sliced okay now that it is in half we want to remove most of the cord because it can be bitter and kind of i don't know rather crunchy hard and not desirable to be in the coleslaw so what i like to do is just cut a v and pull most of it out it's okay if there's some in there just want to remove that big chunk and then to help with slicing it thinner i like to cut it in half just one more time now there are two options or three rather on how you can prepare this if you want to practice those knife skills just thinly slice it as thin as you possibly can using a french knife or a cleaver now for me i have to admit i'm a mandolin fan especially when it comes to coleslaw it just shreds it so perfectly so on a pretty low setting i think mine was on 1.5 or so just thinly slice it back and forth on that mandolin and my general rule of thumb when using a mandolin is once i start getting nervous like a little bit too close to the blade i just simply stop and then i'll slice the remaining cabbage using a knife so what we want to do is add the green cabbage to a large bowl and then we have the exact same thing with a red cabbage only we're going to use a little bit less of it so slice it in half and then again remove most of that core in the center take it out after slicing that v then we're going to slice it in half one more time and we're actually only going to use a quarter of it because we just want it more in there for color and of course some cabbage flavor so again on the mandolin thinly slice it as best as you possibly can it just looks good it just tastes different i don't know what else to say and now for some carrots what we want to do is simply peel three carrots these are about medium size this is perfect in this recipe and then i have an awesome setting on my mandolin that where you can grate things and make them perfectly julienne like this if you don't have this you can use a grater which i'll explain in a little bit and i do want to interrupt quickly and talk about a very classic procedure that is optional so the carrots and cabbages are in a colander that's in a bowl what you would do is season it with salt and toss it around make sure everything is completely coated what this does is draw the moisture out of the cabbage because everyone has that point when they make coleslaw and after 30 minutes or an hour there's liquid at the bottom of it what this does is sort of help prevent that you can see all the moisture after just sitting for 30 minutes see all that collected water at the bottom now instead of squeezing it out what i like to do is just toss it around in some paper towels to get as much moisture off as possible you could also put it in a salad spinner again this is optional i actually prefer the other way by waiting to the end seasoning dressing it and serving it when it's ready to be served right now going back to our scheduled programming so using a yellow onion if you only have a white or sweet or red onion that would be totally fine remove the ends and then simply slice it in half remove the outside peel i'm heading right back over to the mandolin again you can thinly slice with a knife if you want to i just think the slicing on the mandolin makes things easy and then again once you start feeling a little nervous you stop slicing it no reason to cut yourself and now i have three green onions this isn't necessarily classic but i do like the flavor provides and i definitely like that color that pop of green that it adds one of my old chefs used to tell me it's all about color flavor and texture and this will definitely help in this recipe okay so you may be thinking two things right now the first one being no way am i gonna buy a mandolin to make coleslaw well let me just encourage you it's one of those fantastic tools to have in your kitchen tool treasure chest there are plenty of other recipes you can use them on perfect knife cuts every single time but if you still don't want to buy one just substitute it out with a cheese grater i'm pretty sure most folks have one of those just grate the cabbage and the carrots you'll be good or you may be thinking the second thing i don't want to slice anything go to the grocery store get one of those pre-made bags of coleslaw will work totally fine in this recipe now we need to make the dressing so in a medium sized bowl i've got some mayonnaise i've got a great homemade recipe if you want to choose to make it totally up to you what i'm going to do is add in some buttermilk this is going to add some awesome flavors followed up with some cider vinegar if you don't have cider vinegar plain distilled vinegar will work as well next some sugar to sort of offset some of that tanginess we want to season it up with salt and pepper and then using a whisk completely combine it until it is mixed together and smooth pop it in the refrigerator until it is time to serve everything up now when it does come time to plate this up what we want to do is pull out our bowl of cut vegetables again if you salted them totally fine you would continue to follow these procedures adjust the seasonings with salt and pepper if it's already been salted and draining from the moisture it may already be salty and there's no need to do this step here this obviously it's still crisp we're going to season it also very important celery seed very classic in a coleslaw recipe and now a little trick and i did this in my caesar salad video what you want to do is dress the outside of the bowl like this you see that how that works dress the outside that way none of the dressing gets clumped up in the middle of the salad when mixing it around if you dress the outside every time you turn the vegetables it will coat in that dressing just like this so using some tongs or forks or if you want to use your hands make sure they're clean or putting gloves on totally up to you completely coat everything make sure it is tossed together and this is important though because i didn't salt this that you need to serve it immediately my friends here we go when coleslaws are good man are they so good and it's all about these fundamental techniques slicing it super thin making sure you dress it appropriately by dressing the outside of the bowl so it's not overly soggy making sure it is seasoned and not mixing anything until you're ready to serve it so it's not soggy sitting outside all day you put all these things into practice all these techniques every single time you cook all of your homemade food from scratch will be better that is my promise to you so now what we're gonna do is plate this up in slow mo what we wanna do is add this to a large serving bowl and after 30 to 45 minutes if this isn't already eaten you may find a lot of liquid collecting in the bottom just drain it off and re-toss with a few more tablespoons of the dressing but if you're serving it right now add a few more tablespoons of dressing on top for the garnish we are gonna next finish it with some more sliced green onions for this tasty recipe if you learned something please please please like and share this video and definitely check out this video right here i made it just for you i'll see you on there but first gotta get into some of this

Channel: Chef Billy Parisi

Views: 559,436

Keywords: creamy coleslaw recipe, how to make coleslaw, coleslaw recipe, coleslaw, how to make creamy coleslaw, cole slaw, side dish, easy coleslaw recipe, homemade coleslaw, coleslaw dressing, the best coleslaw, salad, kfc coleslaw, homemade coleslaw recipe, cabbage, how to make the best creamy coleslaw, best coleslaw recipe, creamy coleslaw dressing, coleslaw salad, coleslaw recipe kfc, chef billy parisi, chef billy, billy parisi

Id: 9b4ld56Nnfk

Length: 8min 26sec (506 seconds)

Published: Fri Jun 25 2021