[Brown's Chicken Tangy Coleslaw Recipe
Sofia Gilcrease
I'm constantly on the hunt for new side dishes! I particularly love veggie side dishes. There just never seem to be enough options and every now and then we kinda get tired of the same old roasted veggies. This tangy coleslaw recipe is the perfect solution to side dish monotony!
I like to use a whole head of cabbage and slice it myself. You can definitely use pre-shredded cabbage or a bagged coleslaw mix if you prefer. I just really like to use my mandolin slicer, and it's also cheaper to use a head of cabbage.
This tangy coleslaw goes really great with any meat, especially grilled. Grilled BBQ chicken, grilled brats, or even steak. I also like to serve it with cornish game hens, quail, or roasted chicken thighs.
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To ensure your Buttermilk Fried Chicken Sandwich is at its best, pair it with the perfect topping. And what better topping for a summer sandwich than coleslaw? But not just any coleslaw, you need a simple creamy, sweet, and tangy coleslaw recipe.
This recipe is quick and easy to make, with only a few ingredients. Dump the coleslaw mix into a mixing bowl. Then, whisk together mayonnaise, vinegar, honey, and a pinch of salt in a separate bowl until it forms a smooth dressing. Pour the dressing over the coleslaw mixture and toss well. Chill in the refrigerator for at least 30 minutes to allow the coleslaw mix to soften. Make sure to cover it in plastic wrap.
The final touch to a perfect sandwich lies in the foundation: the bread. While it may seem minor, choosing the right bread and toasting it right can make all the difference. For this Buttermilk Fried Chicken Sandwich, we recommend hearty bread with a slightly crispy exterior and a soft, chewy interior. Sourdough, ciabatta, or even sturdy white bread would all work well.
To toast the bread, spread a thin layer of butter or mayonnaise on each slice. This adds flavor and prevents the bread from getting soggy from coleslaw and chicken. Next, heat a skillet or grill pan over medium heat and place the bread slices on the hot surface. Cook for 1-2 minutes on each side until the bread is golden brown and slightly crisp.
Now that looks like the type of fried chicken sandwich I could sink my teeth into. And buttermilk fried chicken is the way to go! Love the brioche bun with it as they are always so soft and sweet. Great combo and I would def add the coleslaw.
This mayo-based white barbecue sauce is made to dunk, drizzle, and slather it all over some smoked chicken for a classic Alabama BBQ experience. You can also serve it as a side sauce for any kind of smoked meats, like ribs or smoked turkey. In my house, we also keep it on hand as a tangy vegetable dip or use it as a dressing for coleslaw!
I first met Chris at a Guinness World Record event for the Largest Grilling Lesson in 2017 (you can read more about that event HERE), and I was so incredibly impressed with his knowledge of all things BBQ. I consider my recipe an homage to the restaurant-style original with a little Hey Grill Hey kick.
Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets.
Try this amazingly delicious and easy-to-make side dish for a Vinegar Based Coleslaw recipe at your next barbecue or backyard get-together. You will love how delicious and refreshing this coleslaw is.
Vinegar coleslaw is a simple recipe consisting of a sweet and tangy vinegar-based dressing tossed with shredded cabbage and other vegetables served as a side dish or on top of Barbecue-style sandwiches.
This is an excellent option if you want to eliminate any additional fats since this recipe does not use any mayonnaise as a creamy coleslaw recipe would. The pre-made store-bought version is loaded up with sugar and fat. However, this sweet and tangy homemade version is dairy-free and packed with fresh hand-cut vegetables that are low in calories.
Making the coleslaw dressing recipe is very easy. A traditional vinaigrette is three parts oil to 1 part vinegar. Well, to maximize flavor, we have to bring down that oil count to 2 or even equal to 1 to the vinegar, which will make the coleslaw much more flavorful.
Make-Ahead: If you make this vinegar coleslaw ahead of time and slice the vegetables super thin, it may not be perfect when you go to serve it several hours later or the next day. If you plan on making it ahead of time, I recommend combining the vegetables and keeping the dressing separate until you are ready to serve.
How to Store: It is best to store this vinegar coleslaw recipe undressed and unseasoned, covered in the refrigerator until ready to serve. It can stay in the refrigerator undressed and unseasoned for up to 5 days. When ready to serve, pour the vinaigrette over top, season with salt and pepper, toss and serve.
I have been looking for a go to vinegar coleslaw dressing for years. This one was perfect. The only grainy mustard I had in the house was a small gourmet of a red wine & garlic grainy mustard. It would very well.
Thank you so muchfor posting this recipe.
Made this recipe today and I eye balled the measurements. Instead of grainy mustard though I used Vietnamese chili garlic sauce for more of the kimchi flavor. I also added very thinly sliced jalapeo for an extra kick. Turned out awesome!
We are having a party for about 80 people and will be serving pulled pork sandwiches. This looks like the perfect coleslaw recipe (no mayonnaise to spoil!). How far in advance can you make this and how long will it keep? Thanks!
Exactly what I was looking for! Having a BBQ where half coming eat meat and the other half are vegetarians/vegans. This will go great with the pork BBQ sandwiches and the other sides that are for everyone. Thank you!
To add a little extra to my comment: I used Grey Poupon Country Grain Mustard. It has a sharper bite then the whole seeded GP mustard. I followed the recipe exactly. But added another teaspoon of sugar after the finish. My 3 spring onions were on the very skinny side. I think less onion was a good thing for us. This coleslaw is going on some bbq pork sandwiches. No offense to creamy coleslaw people because it is a good thing too, this is just a different take on coleslaw. We have food allergies, so eggs and mayo are out. (However, creamy can be done with adding beloved apple cider vinegar to sour cream, let it sit, and then make regular creamy coleslaw: for the diehard allergic creamy coleslaw lover.)
I love this dressing! It was light and not too sweet as most coleslaw dressings tend to be. I actually only used 1/2 tsp. of sugar but added an apple (sliced into match sticks) and some orange slices. it was light and fruity tasting, a hit with my family.
Regarding the amount of sugar, in the text it indicates 1 tablespoon but in the recipe it indicates either 1 tablespoon of honey or 1 teaspoon of sugar. So if I use sugar would I use a tablespoon or teaspoon?
Hi, how long can I store this in the fridge when made? I read that vinaigrette can be set aside in one of your comments, but I thought apple cider vinegar can allow food to be stored longer than just two days, such as in the case of sauerkraut or dill pickled with it? Thanks.
Love it. Growing up in the south, I get tired of mayo based, sweet coleslaw. I love vinegar and this hit the spot. I had no dry mustard so I used a tablespoon of deli mustard. It was even better the next day. Making it again tonight!
Loved this slaw recipe. I was looking for an alternative to mayo and/or dairy in coleslaw. I pretty much made as written except I made it with only red cabbage since I tend to have that in the house more. It is my go to recipe.
Hey super recipe! My brother is such a good chef and has a similar slaw that my whole family enjoyed. I adjusted the recipe as suggested and boiled the ingredients as others had suggested before applying to slaw. All that can be said is that I now have the families attention on slaw. Thanks for the recipe man!!
Wonderful recipe. Very similar to one my southern grandmother used to make. I always heat the vinegar mixture and use dry mustard powder as she did. Pouring the hot vinegar over the cabbage really intensifies the flavors. I leave in the refrigerator for two or three hours before serving and toss several times while in the refrigerator.
Substituted soya for olive oil, and several pinches of celery salt as had no seed, plus added diced red delicious apple and two teaspoons poppy seed, Came out well, yet next time will add more onion, parsley, and ginger root.
Then you should definitely scale back on it :-). Remember that my school of philosophy is that recipes should be used as a guide, and the person making it should add or scale back ingredients as they see fit.
Chef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. He focuses on homemade recipes from scratch while showcasing classical French and Italian cooking techniques. Learn more.
We may not have the exact KFC Coleslaw recipe, but this one is pretty darn close! I do not know what it is about KFC coleslaw that draws me in, but I love it. And despite the fact it has been years since I have had KFC, I still get the hankering for the coleslaw which is why I am so excited to have figured out this KFC Coleslaw Copycat recipe. It is so very similar to the original that I think you might have a hard time telling the difference.
Some KFC copycat recipes call for buttermilk. I found that it tastes much more like the original when buttermilk is not used. Miracle Whip combined with apple cider vinegar provides that balanced sweet but tangy dressing that we all love.
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