We’ve all craved that creamy, tangy coleslaw from Houston’s Restaurant, a beloved staple that brings a fresh twist to classic Southern sides. Originating from the iconic chain, this recipe captures the crisp veggies and zesty dressing that keep fans coming back for more.
As food enthusiasts, we’re excited to share our take on this crowd-pleaser, blending simple ingredients into a dish that’s perfect for BBQs or weeknight dinners. Let’s dive in and recreate that restaurant magic at home.
Ingredients
To craft our take on the iconic Houston’s Restaurant Coleslaw, we select high-quality, fresh ingredients that deliver its signature creamy and tangy profile. Below, we list them in the order they’re used, with prep notes for precision.
Fresh Vegetables
- 1 medium head of green cabbage, shredded finely (about 6 cups) – This forms the crisp base, ensuring a refreshing crunch.
- 1 medium carrot, grated (about 1 cup) – Adds a subtle sweetness and vibrant color to balance the tang.
- ½ small red onion, thinly sliced (about ½ cup) – Provides a mild sharpness; soak in cold water for 5 minutes if you prefer a milder bite.
Dressing Components
- 1 cup mayonnaise – The key to that rich, creamy texture Houston’s is known for; opt for full-fat for authenticity.
- 2 tablespoons apple cider vinegar – Infuses the zesty tang that elevates the flavor.
- 2 tablespoons granulated sugar – Balances acidity with just the right sweetness.
- 1 teaspoon Dijon mustard – Enhances the dressing’s depth with a gentle kick.
- ½ teaspoon celery salt – Adds a savory note; adjust to taste for that restaurant-style seasoning.
- Salt and black pepper, to taste – Season at the end for personalized flavor adjustment.
Instructions
We will walk you through the straightforward steps to prepare our take on Houston’s Restaurant coleslaw, using the fresh ingredients we discussed to achieve that iconic creamy and tangy crunch.
Prep the Vegetables
First, rinse 1 medium head of green cabbage under cold water to remove any dirt, then pat it dry with a clean towel. Using a sharp knife or a mandoline slicer, finely shred the cabbage into thin, uniform strips for a refreshing crisp texture that forms the base of our coleslaw.
Next, peel and grate 1 large carrot with a box grater to create fine, moist shreds that add a subtle sweetness and vibrant color to the mix.
Finally, peel and thinly slice 1 small red onion into delicate rings or half-moons, ensuring even pieces that provide a mild sharpness without overwhelming the other flavors.
Make the Dressing
In a medium bowl, combine 1 cup of mayonnaise for its rich, creamy base that coats the vegetables perfectly.
Add 2 tablespoons of apple cider vinegar to introduce a zesty tang, followed by 2 tablespoons of granulated sugar for balanced sweetness, 1 teaspoon of Dijon mustard for a sharp, earthy depth, and 1/2 teaspoon of celery salt for subtle seasoning.
Season with salt and black pepper to taste, then whisk everything together vigorously until the mixture is smooth and emulsified, creating a velvety dressing that clings beautifully to the veggies.
Combine and Chill
In a large mixing bowl, toss the prepped vegetables—the shredded green cabbage, grated carrot, and sliced red onion—together gently with your hands or tongs to distribute evenly and enhance their natural crisp and fresh appeal.
Pour the dressing over the vegetable mixture and stir thoroughly until every piece is evenly coated, allowing the flavors to meld into a harmonious, tangy blend.
Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours for optimal taste), letting the coleslaw chill and develop its signature cool, refreshing crunch before serving.
Tools and Equipment
To bring our Houston’s Restaurant Coleslaw Recipe to life with ease and precision, we rely on a few essential tools that streamline the preparation process. These items help us achieve the perfect texture and flavor balance, ensuring every step from shredding vegetables to whisking the dressing is efficient and enjoyable.
Here’s a list of the key tools we recommend:
- Chef’s Knife: A sharp, high-quality chef’s knife is indispensable for thinly slicing the red onion and shredding the green cabbage. We find that a blade at least 8 inches long provides the control needed for uniform cuts, which enhances the coleslaw’s crisp texture.
- Box Grater: For grating the carrot, a box grater with medium-sized holes delivers quick, even results. We prefer one with a comfortable handle to avoid fatigue during prep, ensuring the carrot adds just the right sweetness without excess moisture.
- Cutting Board: A sturdy, non-slip cutting board offers a stable surface for all our chopping and grating tasks. We suggest using a large one—at least 12×18 inches—to keep ingredients organized and prevent messes while working with fresh vegetables.
- Mixing Bowls: Two medium-sized mixing bowls (around 2-3 quarts each) are ideal—one for combining the shredded vegetables and another for whisking the dressing. We opt for glass or stainless steel options as they won’t retain odors and make it easy to mix without scratching.
- Whisk: A medium-sized balloon whisk helps us blend the dressing ingredients smoothly, incorporating the mayonnaise, apple cider vinegar, and other elements for that creamy, tangy consistency. It’s our go-to for avoiding lumps and achieving restaurant-quality results.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s balance, so we always use a set of standard measuring cups (1 cup, ½ cup, etc.) and spoons (1 tablespoon, 1 teaspoon, etc.). This ensures the sugar, vinegar, and seasonings are proportioned perfectly.
- Refrigerator: While not a tool per se, a reliable refrigerator is key for chilling the coleslaw mixture for at least an hour. We recommend one with adjustable shelves to accommodate bowls easily, allowing flavors to meld as described in our preparation steps.
| Tool | Primary Use | Recommended Size/Feature |
|---|---|---|
| Chef’s Knife | Slicing and shredding vegetables | 8 inches or longer, sharp blade |
| Box Grater | Grating carrots | Medium holes, comfortable handle |
| Cutting Board | Chopping surface | At least 12×18 inches, non-slip |
| Mixing Bowls | Combining ingredients | 2-3 quarts each, glass or steel |
| Whisk | Blending dressing | Medium-sized, balloon style |
| Measuring Cups and Spoons | Precise measurements | Standard set for cups and spoons |
| Refrigerator | Chilling the mixture | With adjustable shelves |
Make-Ahead Instructions
One of the best features of our Houston’s Restaurant Coleslaw recipe is its ability to be prepared in advance, allowing flavors to meld and intensify for a tangier and creamier result. We often make this coleslaw a day ahead to enhance its refreshing crunch and balanced sweetness from the cabbage, carrots, and dressing.
Preparing Components Ahead
To streamline your meal prep, focus on the vegetables and dressing separately before combining them. Here’s how we do it:
- Prep the vegetables: Start by shredding the green cabbage, grating the carrot, and slicing the red onion as outlined in the preparation section. We recommend storing these in an airtight container in the refrigerator for up to 24 hours. This keeps their crisp texture intact without wilting.
- Make the dressing: Whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery salt in a separate bowl. Transfer the mixture to a sealed jar or container and refrigerate it for up to 48 hours. The dressing will thicken slightly, making it easier to toss with the vegetables later.
Assembling and Chilling
Once your components are ready, assembly is straightforward and can be done right before chilling:
- In a large mixing bowl, combine the prepped vegetables with the dressing.
- Toss everything thoroughly to ensure even coating, then cover the bowl with plastic wrap or transfer to an airtight container.
- Chill for optimal flavor: Refrigerate the coleslaw for at least 1 hour, but for the best results with our Houston’s Restaurant Coleslaw, we suggest overnight chilling. This allows the tangy apple cider vinegar and creamy mayonnaise to infuse the vegetables, creating a harmonious blend of textures and tastes.
Storage and Shelf Life Tips
Proper storage is key to maintaining the fresh, zesty qualities of this dish. Below is a quick reference table for refrigeration guidelines:
| Storage Aspect | Details | Maximum Time |
|---|---|---|
| Refrigerated coleslaw | Keep in an airtight container to preserve crunch and prevent sogginess | 3-5 days |
| Prepped vegetables only | Store separately in the fridge to avoid excess moisture | Up to 24 hours |
| Dressing only | Seal tightly to maintain creaminess | Up to 48 hours |
Always check for signs of spoilage, such as an off odor or sliminess, before serving. By following these steps, we ensure your Houston’s Restaurant Coleslaw stays vibrant and ready for your next BBQ or casual dinner.
Conclusion
We’ve crafted a guide that brings Houston’s iconic coleslaw straight to your kitchen, offering a simple way to elevate everyday meals.
It’s rewarding to recreate this classic with fresh ingredients and let flavors shine through.
By trying our recipe, you’ll add a touch of restaurant magic to your gatherings, and we’re confident it’ll become a staple in your repertoire.
Frequently Asked Questions
What is Houston’s Restaurant Coleslaw?
Houston’s Restaurant Coleslaw is a creamy, tangy side dish made with fresh shredded cabbage, carrots, and red onion, tossed in a zesty dressing of mayonnaise, apple cider vinegar, sugar, Dijon mustard, and seasonings. It’s a popular recipe perfect for BBQs or casual meals, offering a refreshing crunch and balanced flavors that fans love.
What ingredients are needed for Houston’s Coleslaw?
You’ll need a medium head of finely shredded green cabbage, grated carrot, thinly sliced red onion, mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery salt, and salt and black pepper to taste. Fresh, high-quality veggies ensure the best flavor and crunch.
How do I prepare Houston’s Coleslaw at home?
Start by prepping the vegetables: shred cabbage, grate carrot, and slice onion. Make the dressing by whisking mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery salt until smooth. Combine veggies with dressing, mix well, chill for at least an hour, then serve for enhanced flavor.
What tools are required to make Houston’s Coleslaw?
You’ll need a sharp chef’s knife for slicing, a box grater for carrots, a sturdy cutting board, mixing bowls, a balloon whisk for the dressing, and measuring cups and spoons. A refrigerator is essential for chilling the mixture.
Can I make Houston’s Coleslaw ahead of time?
Yes, prepare the vegetables and dressing separately and store them in airtight containers in the fridge. Assemble just before serving, but for best results, combine and chill overnight to let flavors meld. This makes it ideal for parties or meal prep.
How long can I store homemade Houston’s Coleslaw?
Store the coleslaw in an airtight container in the refrigerator for up to 3-5 days. Keep it covered to maintain freshness, and stir before serving to refresh the texture and flavors. Avoid leaving it at room temperature for extended periods.