Creamy Coleslaw with Nutty Browned Butter Dressing
A quick and easy coleslaw featuring a warm, nutty browned butter dressing that transforms crisp cabbage and carrots into a rich, comforting side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 medium head green cabbage, finely shredded (about 6 cups)
- 1 large carrot, peeled and julienned or shredded
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (optional)
- 6 tablespoons unsalted butter, browned until golden and fragrant
- 1/4 cup mayonnaise (full-fat preferred)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
Instructions
- Prepare the Vegetables: Finely shred the green cabbage into thin ribbons (about 6 cups packed). Peel and julienne or finely shred the carrot, then slice the red onion thinly. Toss all the veggies together in a large mixing bowl with the chopped parsley, if using.
- Brown the Butter: In a small skillet over medium heat, melt the unsalted butter. Watch as it foams and then starts to brown, smelling the nutty aroma and seeing tiny brown specks forming (about 3-5 minutes). Remove from heat immediately to avoid burning; transfer the browned butter to a heatproof bowl and let it cool slightly.
- Make the Dressing: Whisk together the browned butter, mayonnaise, apple cider vinegar, honey, Dijon mustard, lemon juice, and a pinch of salt and pepper until smooth and creamy. Taste and adjust seasoning as needed.
- Toss the Coleslaw: Pour the dressing over the shredded vegetables and toss gently but thoroughly to coat evenly. Let the coleslaw sit for at least 15 minutes before serving to allow flavors to meld.
- Final Seasoning: Just before serving, stir the coleslaw again and adjust salt, pepper, or lemon juice to taste.
Notes
Watch the butter closely when browning to avoid burning; remove from heat as soon as nutty aroma and brown specks appear. Let the coleslaw rest for at least 15 minutes after tossing to allow flavors to meld. For extra texture, add toasted sunflower seeds or chopped toasted almonds before serving. Dressing can be made up to two days ahead and stored in the fridge.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
Keywords: coleslaw, browned butter, creamy dressing, side dish, quick recipe, easy coleslaw, backyard barbecue, potluck, comfort food