Creamy, sweet-tangy coleslaw with a subtle horseradish bite brings a cool and crunchy Black Angus Steakhouse Lost Favorite back to the table.
Photo by Kurman Communications LLC
Copycat Black Angus Steakhouse Cole Slaw
Black Angus Steakhouse Cole Slaw combines finely shredded cabbage with a rich mayonnaise and sour cream dressing brightened by vinegar, sugar and prepared horseradish.
Marinating the cabbage before dressing softens its raw edge while preserving plenty of crunch. Drain it extremely well so the creamy dressing stays thick rather than watery.
Quick Recipe Overview
- Best For: Steak dinners, burgers, fried seafood and backyard cookouts
- Flavor Profile: Creamy, sweet and tangy with a mild horseradish finish
- Skill Level: Easy
- What Makes It Like the Restaurant: Vinegar-marinated cabbage folded into the distinctive mayonnaise, sour cream and horseradish dressing
Black Angus Steakhouse
Stuart Anderson founded Black Angus Steakhouse in 1964 around the idea that guests should be able to enjoy good flame-grilled steaks in a relaxed Western setting. The chain became known for aged beef, slow-roasted prime rib, generous dinners and freshly prepared side dishes served without steakhouse formality.
Black Angus still describes itself as the Original American Steakhouse and continues to age its steaks for at least 21 days before flame-grilling them to order. Cole Slaw once appeared alongside french fries as a choice with burgers, sandwiches and fried seafood, giving heavier meals a cool, crisp counterpoint.
The Steakhouse Side with a Hidden Kick
Black Angus Cole Slaw differs from many quick restaurant slaws because the shredded cabbage is marinated before the creamy dressing is added. The vinegar and sugar mixture gently softens the cabbage while leaving it pleasantly crisp.
After draining, the cabbage is combined with mayonnaise, sour cream, white vinegar and another measure of sugar. A small amount of prepared horseradish gives the familiar dressing a restrained bite without making it hot. The result is sweeter and creamier than a vinegar slaw, but lively enough to balance grilled beef, burgers and fried seafood.
Black Angus Steakhouse Cole Slaw Recipe
Black Angus Steakhouse Cole Slaw features marinated shredded cabbage folded into a creamy, sweet-tangy dressing with sour cream and a subtle touch of horseradish.
Yield: 12 Side-Dish Servings
Ingredients
Cabbage Marinade
- 2 1/2 cups Water
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Granulated Sugar
- 3 pounds Green Cabbage very finely shredded
Creamy Dressing
- 1 1/2 cups Mayonnaise
- 3 tablespoons White Vinegar
- 6 tablespoons Granulated Sugar
- 2 tablespoons Sour Cream
- 1/2 teaspoon Prepared Horseradish
- 1/8 teaspoon Paprika
- Green Leaf Lettuce optional, for serving
Instructions
- Whisk water, cider vinegar and sugar together in a large bowl until the sugar dissolves.
- Add shredded cabbage.
- Toss thoroughly until all the cabbage is moistened.
- Cover and refrigerate for at least 1 hour, tossing once or twice during marinating.
- Pour cabbage into a large colander.
- Drain for 10 to 15 minutes, pressing gently and tossing occasionally to remove as much liquid as possible.
- Whisk mayonnaise, white vinegar, sugar, sour cream, horseradish and paprika together in a clean large bowl until smooth.
- Add drained cabbage.
- Toss until evenly coated, adding the dressing gradually if you prefer a slightly lighter coleslaw.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir well.
- Serve cold over green leaf lettuce, if desired.
Notes
- Shred the cabbage very finely for the closest steakhouse-style texture.
- Drain the marinated cabbage thoroughly or the finished dressing will become thin and watery.
- Prepared horseradish gives the slaw its distinctive background bite. Do not substitute creamy horseradish sauce.
- The coleslaw is best after a short chill and will keep covered in the refrigerator for up to 2 days.
Related Copycat Recipes
- KFC Cole Slaw – Creamy, sweet-tangy slaw that cools down crispy fried chicken perfectly
- Black Angus Steakhouse Prime Rib – Juicy, slow-roasted prime rib with a richly seasoned crust delivers classic steakhouse flavor in every slice.
- Corky’s Southern Cole Slaw – A barbecue-house staple known for its cool crunch and smooth, tangy finish.
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Questions People Ask
Is Black Angus Cole Slaw still available?
It appeared on earlier Black Angus menus but is not listed as a regular side on the current online menu, making it a Lost Favorite.
Why is the cabbage marinated first?
The sweet vinegar mixture slightly tenderizes the cabbage and seasons it before the creamy dressing is added.
Does the coleslaw taste strongly of horseradish?
No. The small amount provides a mild background bite rather than noticeable heat.
Can I use packaged coleslaw mix?
Yes, although plain finely shredded green cabbage most closely matches the longstanding copycat recipe.
How far ahead can I prepare it?
It is best made several hours ahead and served within 2 days while the cabbage still retains some crunch.
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Photo of “Coleslaw KCI_1516” is by Kurman Communications LLC and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “Black Angus Steakhouse” is by Dale Chumbley and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/deed.en. Thank you, Kurman Communications LLC and Dale. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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It takes 10 seconds and helps another Black Angus fan rediscover the creamy, sweet-tangy steakhouse side with that subtle horseradish kick.