Mr Ron’s Coleslaw Recipe

I have to say, I’ve never really liked the coleslaw you buy at the store. It just doesn’t taste as good to me. So, whenever my family wants coleslaw, I make it myself at home. A few days ago, though, something unexpected happened. My child suddenly wanted coleslaw, but we didn’t have any cabbage in the house. That meant I had to go to the grocery store.

While I was there, I saw a brand called Mr. Ron’s Coleslaw. I had heard people talk about how Mr. Ron’s recipes are made the old-fashioned way, using fresh ingredients and full of real, tasty flavors. So, I decided to give it a try.

When I got home and tasted it, I was amazed—it was so delicious! It had just the right mix of flavors. I loved it so much that I wanted to figure out how to make it myself. After trying a few times in the kitchen, I finally made a version that tastes just like Mr. Ron’s.

Now, I want to share this easy and tasty Mr Ron’s Coleslaw Recipe with you. If you follow my simple steps, you’ll have the best coleslaw ready in no time. Let’s get started!

What Is in Mr. Ron’s Coleslaw Recipe?

To make this creamy and tangy coleslaw, you’ll need simple ingredients that you might already have at home. Here’s what goes into this dish:

Ingredients:

• 1 small cabbage (about 3-4 cups when shredded): Choose a fresh, small cabbage that fits in your palm. It should feel firm and heavy for its size.
• ½ small carrot: Pick a fresh, crisp carrot. It adds natural sweetness and beautiful color.
• ½ small white onion: Adds a mild, sharp flavor that balances the creamy dressing.
• ½ cup mayonnaise: Creates the creamy base of the dressing.
• ¼ cup whole milk: Makes the dressing extra creamy and rich.
• ¼ cup buttermilk: Adds tanginess and helps tenderize the vegetables.
• 2 ½ tablespoons white vinegar: Provides essential tang and helps preserve freshness.
• 1 fresh lime: Adds brightness and natural acidity.
• ¾ cup granulated sugar: Balances the tang of vinegar and buttermilk.
• ¼ teaspoon of salt and black pepper: Enhances all the flavors.

Recipe Substitutions

If you’re missing some ingredients or want to tweak the recipe, here are some easy swaps:

1. Cabbage: Use red cabbage for a vibrant twist or a mix of both.
2. Buttermilk: If you don’t have buttermilk, combine whole milk with a teaspoon of lemon juice or vinegar as a substitute.
3. White Onion: Replace with red onion for a milder flavor.
4. Sugar: Swap granulated sugar with honey or a sugar alternative for a slightly different sweetness.
5. Lime Juice: Lemon juice works just as well.

Kitchen Appliances You’ll Need

• Knife: For chopping the cabbage, carrot, and onion.
• Grater: To achieve that fine, Ron’s-style texture.
• Mixing Bowls: One for the vegetables and one for the dressing.
• Measuring Cups and Spoons: To ensure the perfect balance of ingredients.
• Spoon or Spatula: For mixing everything together.

How to Make Mr. Ron’s Coleslaw

Follow these steps, and you’ll have a delicious bowl of coleslaw in no time:

Step 1 | Prep the Vegetables

Wash a small cabbage and cut it into quarters. Grate 3-4 cups using the medium side of a grater. Peel and grate ½ a small carrot. Grate ½ a small white onion, keeping the root intact to avoid burning eyes.

Step 2 | Make the Dressing

In a separate bowl, mix ½ cup mayonnaise, ¼ cup whole milk, and ¼ cup buttermilk. Add 2½ tablespoons white vinegar, juice from 1 lime, and ¾ cup granulated sugar. Season with ¼ teaspoon salt and black pepper, then stir until the sugar dissolves completely.

Step 3 | Combine the Ingredients

Pour the dressing over the shredded vegetables and mix well.

Step 4 | Let It Marinate

Cover the coleslaw and refrigerate for at least 12 hours (or overnight) to let the flavors meld together.

Step 5 | Serve and Enjoy

After marinating, give the coleslaw a final stir and serve chilled.

Recipe Notes

• Shredding Tip: For the best texture, always grate cabbage with the stem side down.
• Mix Well: Ensure the sugar in the dressing dissolves completely to avoid gritty texture.
• Marinate Properly: The overnight marination is essential for the best flavor.

Coleslaw Serving Suggestions

This coleslaw pairs wonderfully with many dishes. Here are a few ideas:

1. Fried Chicken: The classic pairing for coleslaw, especially crispy, southern-style chicken.
2. BBQ Favorites: Serve alongside ribs, pulled pork, or grilled sausages for a backyard feast.
3. Burgers and Sandwiches: Use as a topping to add crunch and freshness to your burgers or sandwiches.
4. Tacos: Swap traditional slaw for this creamy version in fish or shrimp tacos.
5. Salad Side: Enjoy it as a standalone salad or pair with crusty bread for a quick, light meal.

Storage Tips

Keep your coleslaw fresh and delicious with these storage tips:

Refrigeration: Store the coleslaw in an airtight container in the fridge for up to 3 days.

Avoid Freezing: Freezing alters the texture of the cabbage and dressing, so it’s best to consume fresh.

Stir Before Serving: Always stir well before serving, as the dressing may settle at the bottom.

Mr Ron’s Coleslaw Recipe FAQs

1. Why does the coleslaw need to rest for 12 hours?

The resting period allows the vegetables to soften slightly and release their natural juices. This time also lets the flavors meld together, creating that perfect balance of sweet, tangy, and creamy. The sugar and salt work during this time to draw out moisture from the vegetables, which then mixes with the dressing to create that classic coleslaw texture.

2. Can I make this coleslaw right before serving?

While you can technically serve it immediately, the texture and flavor won’t be the same. The resting period is crucial for developing the right consistency and taste. The cabbage needs time to soften slightly and absorb the flavors of the dressing. For best results, make it the day before you plan to serve it.

3. Why is my coleslaw too watery?

If your coleslaw becomes too watery, it’s likely because of excess moisture from the vegetables. To prevent this, make sure to pat your grated vegetables dry with paper towels before mixing with the dressing. Also, don’t add extra liquid to the recipe, as the vegetables will release natural moisture during the resting period.

4. How fine should I grate the vegetables?

Use the medium-sized holes on your grater for the perfect texture. Grating too finely will make the coleslaw mushy, while too coarse will make it hard to eat. Remember to grate the cabbage from bottom to top for the best results.

5. Why use both milk and buttermilk?

The combination of whole milk and buttermilk creates the perfect creamy texture while adding a subtle tang. Buttermilk also helps tenderize the vegetables, while whole milk adds richness to the dressing.

6. Can I use pre-shredded cabbage?

While you can use pre-shredded cabbage, fresh grated cabbage will give you the best texture and flavor. Pre-shredded cabbage is often too thick and may be drier than freshly grated cabbage.

7. What makes this recipe different from other coleslaws?

This recipe’s unique combination of whole milk and buttermilk, along with the precise ratio of vinegar and fresh lime juice, creates a perfectly balanced dressing. The method of grating the vegetables and the crucial resting period also contributes to its special texture and flavor.

8. Can I add other vegetables to this recipe?

Yes, you can add other vegetables like bell peppers or celery, but keep in mind that this might change the authentic taste of Mr Ron’s recipe. If you do add other vegetables, make sure to cut them very finely to match the texture of the grated ingredients.

Continue to Content

Mr Ron’s Coleslaw Recipe

Yield: 6 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Learn how to make Mr. Ron's Coleslaw Recipe, a creamy, tangy, and perfectly balanced side dish with fresh cabbage, carrot, and a special dressing!

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Ingredients

• 1 small cabbage (about 3-4 cups when shredded)
• ½ small carrot
• ½ small white onion
• ½ cup mayonnaise
• ¼ cup whole milk
• ¼ cup buttermilk
• 2 ½ tablespoons white vinegar
• 1 fresh lime
• ¾ cup granulated sugar
• ¼ teaspoon of salt and black pepper

Instructions

Step 1 | Prep the Vegetables

Wash a small cabbage and cut it into quarters. Grate 3-4 cups using the medium side of a grater. Peel and grate ½ a small carrot. Grate ½ a small white onion, keeping the root intact to avoid burning eyes.

Step 2 | Make the Dressing

In a separate bowl, mix ½ cup mayonnaise, ¼ cup whole milk, and ¼ cup buttermilk. Add 2½ tablespoons white vinegar, juice from 1 lime, and ¾ cup granulated sugar. Season with ¼ teaspoon salt and black pepper, then stir until the sugar dissolves completely.

Step 3 | Combine the Ingredients

Pour the dressing over the shredded vegetables and mix well.

Step 4 | Let It Marinate

Cover the coleslaw and refrigerate for at least 12 hours (or overnight) to let the flavors meld together.

Step 5 | Serve and Enjoy

After marinating, give the coleslaw a final stir and serve chilled.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 2.5gCholesterol: 8mgSodium: 180mgCarbohydrates: 20gFiber: 2gSugar: 18gProtein: 1g

Conclusion

Mr Ron’s Coleslaw Recipe has become my go-to version whenever I want to make this classic side dish. The combination of fresh, crisp vegetables with the perfectly balanced dressing creates something truly special. 

I hope you’ll try this recipe and discover why it’s so beloved. Remember, patience is key – those 12 hours of resting time make all the difference! 

Give it a try and share your cooking experience with me. Make sure to follow us on Pinterest for more delicious recipes like this one!