So when I was in Detroit me and a few friends went to Chicken Shack and I fell in love with their cole slaw.
Does anyone know where I can find their recipe?
Or a recipe that's very similar to it?
Some folks experimented and said this was the closest they could get to the real thing.
Creamy Buttermilk Coleslaw
Serves 4
1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
table salt (Some people prefer to grate theirs in small pieces, like the Chicken Shack)
1 medium carrot, shredded on box grater
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
½ teaspoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)