Houston’s Ding’s Coleslaw is an important layer in their Ding’s Crispy Chicken Sandwich, but it’s a delicious and crisp coleslaw salad that is perfect on any sandwich or served as a side. Perfect addition to any summertime backyard cookout.
This is my adapted version of a recipe Bon Appetit published many years ago.
Ding’s Coleslaw
A copycat version of a delicious slaw served on Houston's Ding's Crispy Chicken Sandwich. Perfect slaw for any sandwich or side.
Ingredients
- ⅓ cup mayonnaise
- 3 Tablespoons pickled relish, drained
- 1 Tablespoon buttermilk
- 2 teaspoons prepared horseradish, drained
- 1 teaspoon country brown mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt prefer Diamond brand
- ¼ teaspoon black pepper
- 1 ½ cup green cabbage, finely shredded
- 1 cup savoy cabbage, finely shredded or red cabbage
- 1 cup baby kale leaves, finely julienned
- ¼ cup scallions, finely chopped
- ¼ cup parsley, finely chopped
Instructions
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In a medium bowl, whisk together mayonnaise, pickle relish, buttermilk, prepared horseradish, brown mustard, apple cider vinegar, granulated sugar, salt and pepper.
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Add cabbages, kale, scallions and parsley and toss to combine. Taste and reseason, if needed. Cover and chill.
Note: You can make the dressing up to three days ahead and keep refrigerated. Toss to combine with cabbage, kale, scallions and parsley to keep that crisp bite.
