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.