Top O’ the River Coleslaw Recipe
If you’re looking for a simple yet delicious side dish, my homemade Copycat Top O’ the River Coleslaw Recipe is just what you need.
When I want a quick side dish that’s both tasty and easy, this coleslaw is my go-to choice.
It has the perfect mix of tangy, creamy, and just a tiny bit spicy flavors that come together with the fresh crunch of cabbage.
I love how this Top O’ the River Coleslaw goes with just about anything – fish, grilled meats, or even on sandwiches.
Let me show you how to make this dish from scratch step by step so you can enjoy it at home too!
Why You Will Love Top O’ the River Coleslaw
If you’ve been on the hunt for a delicious coleslaw recipe that is easy to make and bursting with flavor, this Top O’ the River Coleslaw Recipe is perfect for you.
One of the things I love most about this recipe is its simplicity. It doesn’t require complicated ingredients or hard-to-find items. Most of the ingredients are things you already have in your kitchen.
The flavor of this coleslaw is incredible. It has the right amount of tang from the cider vinegar and a touch of heat from the Tabasco sauce.
The sweetness from the sugar and the creaminess from the mayonnaise and sour cream (or crème fraiche) bring everything together so well.
You get a perfect balance of crunchy and creamy textures in every bite, making it a crowd-pleaser for any occasion. It’s also easy to customize based on your preferences!
Top O’ the River Coleslaw Ingredients
Here’s everything you’ll need to make this coleslaw. I’ll explain why each ingredient works so well:
1. White Cabbage (1 lb.)
The star of the dish! White cabbage is crisp and mild, making it perfect for coleslaw. Slice it thinly for that classic texture.
2. Carrots (1-2)
Carrots add a pop of color and natural sweetness. Shred them finely for an even blend with the cabbage.
3. Sugar (1 tsp)
A small amount of sugar balances the tanginess of the vinegar and enhances the overall flavor.
4. Salt (1/2 tsp)
Salt helps bring out the flavors in the vegetables and dressing.
5. Tabasco Sauce (1/2 tsp)
This adds just a touch of heat to give the coleslaw some personality. Adjust to your spice preference!
6. Cider Vinegar (1 1/2 tbsp)
The tangy kick from cider vinegar is what makes this coleslaw so refreshing and flavorful.
7. Mayonnaise (1/2 cup)
Mayonnaise provides creaminess and ties all the flavors together beautifully.
8. Sour Cream or Crème Fraiche (1 tbsp)
Optional but highly recommended! It adds an extra layer of creaminess and richness to the dressing.
9. Decorative Garnish (Optional)
Add a sprinkle of parsley or paprika on top for presentation if desired.
Variations on Top O’ the River Coleslaw
This recipe is versatile, so feel free to tweak it based on your preferences or dietary needs:
Cabbage Options: Use purple cabbage for a vibrant twist or mix both white and purple cabbage for added color.
Dressing Alternatives: Swap mayonnaise with Greek yogurt for a lighter version or use vegan mayo for a plant-based option.
Extra Veggies: Add shredded bell peppers, celery, or even apples for more crunch and flavor.
Spice Level: If you’re not into spicy food, skip the Tabasco sauce or replace it with a pinch of black pepper.
Helpful Equipment Needed
To make this coleslaw effortlessly, here’s what you’ll need:
- Knife: For chopping cabbage into thin slices.
- Grater or Mandolin: To shred carrots quickly and evenly.
- Mixing Bowl: A large bowl for tossing all ingredients together.
- Measuring Spoons: For precise measurements of vinegar, sugar, salt, and Tabasco sauce.
How To Make Top O’ the River Coleslaw
Follow these easy steps to prepare this delicious coleslaw from scratch:
Step 1 | Prepare the Cabbage
Begin by removing the large stem from the cabbage and cutting it into quarters. Slice the cabbage thinly using a knife or a mandolin for consistent pieces.
Step 2 | Shred the Carrots
Peel the carrot and cut both ends off. Grate the carrot using a box grater or a food processor. You’ll need about 1 cup of shredded carrots for this recipe.
Step 3 | Season
In a large bowl, combine the shredded cabbage and carrots. Sprinkle in about 1 teaspoon of sugar and 1/2 teaspoon of salt. Add a dash of Tabasco sauce for a bit of heat.
Step 4 | Add the Dressing
Pour in 1 1/2 tablespoons of cider vinegar and 1/2 cup of mayonnaise. Add 1 tablespoon of sour cream or crème fraiche, depending on your preference. Mix everything together until the cabbage and carrots are coated with the dressing.
Step 5 | Taste and Adjust
Taste the coleslaw and add additional salt, sugar, or Tabasco sauce to suit your taste. If you want a creamier texture, feel free to add more mayonnaise or sour cream.
Step 6 | Chill
Let the coleslaw sit in the fridge for about 30 minutes to allow the flavors to meld together. This will enhance the taste and make it even more delicious.
Recipe Tips for Success
After making this Top O’ the River Coleslaw Recipe countless times, I’ve picked up some helpful tips that make a big difference:
- Don’t Skip the Resting Time: Letting the coleslaw chill for at least 30 minutes before serving isn’t just about temperature; it allows the flavors to develop and the cabbage to soften slightly.
- Cut Evenly: Try to cut all your cabbage pieces to a similar size for the best eating experience. No one wants to tackle huge pieces of cabbage with their fork!
- Adjust to Taste: Coleslaw is very forgiving. If you like it tangier, add more vinegar. If you prefer it creamier, add more mayo. Make it your own!
- Fresh is Best: For the crunchiest coleslaw, use fresh, firm cabbage. If the outer leaves are wilted, remove them and use the inner ones.
- Prevent Watery Coleslaw: If your cabbage seems very watery after slicing, you can sprinkle it with salt and let it sit in a colander for 15 minutes, then pat dry before proceeding with the recipe.
- Shred by Hand: While a food processor is fast, hand-slicing gives you more control over the thickness and can result in a better texture.
- Keep It Cold: Never leave mayo-based coleslaw out at room temperature for more than 2 hours for food safety reasons.
- Make Ahead: This coleslaw actually tastes better after it sits for a while, so it’s perfect for making a few hours or even a day ahead.
- Taste As You Go: Always taste your coleslaw before serving and make any final adjustments to the seasoning.
How to Store Top O’ the River Coleslaw
To keep Top O’ the River coleslaw fresh, store it in an airtight container in the refrigerator, where it will last for 3-4 days. The flavors often improve after a day as they meld together.
Before serving, give it a good stir since the dressing may settle at the bottom, and if it seems dry, mix in a small spoonful of mayo.
Never leave mayo-based coleslaw at room temperature for more than 2 hours (or 1 hour in hot weather); for outdoor events, keep it in a cooler with ice.
Freezing isn’t recommended, as it can make the texture watery and cause the mayo to separate.
This coleslaw actually tastes better the next day, so if you’re preparing it for a gathering, make it up to 24 hours in advance and keep it chilled until serving.
Top O' the River Coleslaw Recipe
Make the best Top O' the River coleslaw recipe in just 15 minutes! A creamy, tangy, and crunchy side dish perfect for any meal. Easy and delicious!
Ingredients
- 1 lb. white cabbage
- 1 or 2 carrots
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp Tabasco sauce
- 1 1/2 tbsp cider vinegar
- 1/2 cup mayonnaise
- 1 tbsp sour cream or crème fraiche (optional but recommended for extra creaminess)
- Decorative garnish (optional)
Instructions
Step 1 | Prepare the Cabbage
Begin by removing the large stem from the cabbage and cutting it into quarters. Slice the cabbage thinly using a knife or a mandolin for consistent pieces.
Step 2 | Shred the Carrots
Peel the carrot and cut both ends off. Grate the carrot using a box grater or a food processor. You’ll need about 1 cup of shredded carrots for this recipe.
Step 3 | Season
In a large bowl, combine the shredded cabbage and carrots. Sprinkle in about 1 teaspoon of sugar and 1/2 teaspoon of salt. Add a dash of Tabasco sauce for a bit of heat.
Step 4 | Add the Dressing
Pour in 1 1/2 tablespoons of cider vinegar and 1/2 cup of mayonnaise. Add 1 tablespoon of sour cream or crème fraiche, depending on your preference. Mix everything together until the cabbage and carrots are coated with the dressing.
Step 5 | Taste and Adjust
Taste the coleslaw and add additional salt, sugar, or Tabasco sauce to suit your taste. If you want a creamier texture, feel free to add more mayonnaise or sour cream.
Step 6 | Chill
Let the coleslaw sit in the fridge for about 30 minutes to allow the flavors to meld together. This will enhance the taste and make it even more delicious.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 15gSaturated Fat: 2.5gCholesterol: 7mgSodium: 300mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 1.5g
This Top O’ the River Coleslaw Recipe is my go-to for picnics, weeknight dinners, or even taco nights. It’s quick, flavorful, and always gets compliments. Give it a try—you’ll love how easy it is!
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