Dinners · 3 min read
Brookville Hotel Coleslaw
This copycat Brookville Hotel Coleslaw features the secret combination of ingredients that makes it legendary! Sweet, tangy, and incredibly creamy, this Kansas favorite has been perfected over 100 years.
★ 5.0 (8)
Brookville Hotel Coleslaw has been a Kansas favorite for over a century, and this copycat recipe captures the exact creamy, tangy balance that made it famous. The dressing is a simple mix of cream or sour cream, sugar, and vinegar, with no mayo in sight. It's sweet enough to please kids and tangy enough to keep adults coming back, and the 30-minute chill lets the flavors settle into something truly special.
Why This Brookville Hotel Coleslaw Is Worth Making
- It's a no-mayo coleslaw, so it stays light and creamy without feeling heavy.
- The 30-minute chill lets the sugar dissolve and the flavors meld, so it tastes even better the next day.
- You only need five ingredients, most of which you probably already have in your kitchen.
Key Ingredients for a Tangy Coleslaw
- Whipping cream or sour cream: This is the base that gives the coleslaw its creamy texture. Whipping cream makes a lighter, silkier dressing, while sour cream adds a tangy kick. You can use either, or a mix of both.
- Vinegar: White vinegar provides the sharp tang that balances the sugar. Apple cider vinegar works as a substitute and adds a fruitier note.
- Green cabbage: Look for a firm, heavy head with tightly packed leaves. It should feel dense and crisp, not spongy.
Kitchen Tools for This Easy Coleslaw Recipe
- Large mixing bowl for tossing the cabbage with the dressing.
- Whisk to combine the dressing ingredients smoothly.
- Sharp knife and cutting board for shredding the cabbage.
- Measuring cups and spoons for accurate proportions.
Tips for Making the Best Creamy Coleslaw
- Use a whisk to combine the dressing ingredients so the sugar fully dissolves before you add the cabbage.
- Toss the cabbage with the dressing just before serving to keep it crisp. If you mix it too early, the cabbage will soften and release water.
- If you're using sour cream, the dressing will be thicker. You can thin it with a splash of milk if you prefer a lighter coating.
Expert Tips for a Tangy, Creamy Coleslaw
- Choose a firm, heavy head of green cabbage. The weight indicates freshness and crunch.
- Slice the cabbage as thinly as you can. Thinner shreds absorb the dressing more evenly.
- For the most even coating, toss the cabbage in a large bowl and use your hands to gently mix the dressing through.
Creamy Coleslaw Variations to Try
- Add shredded carrots or diced apples for extra sweetness and crunch.
- Swap the white vinegar for apple cider vinegar to give the dressing a fruitier tang.
- Use Greek yogurt instead of cream or sour cream for a lighter, tangier dressing.
- Stir in a pinch of celery seed for a classic deli-style flavor.
What to Serve with This Kansas Coleslaw
- Top with a sprinkle of black pepper or a few fresh dill sprigs for extra flavor.
- Serve alongside pulled pork sandwiches, fried chicken, or hot dogs for a classic barbecue spread.
- It also works well as a topping for tacos or burgers.
How to Store Leftover Kansas Coleslaw
Store any leftover coleslaw in an airtight container in the refrigerator. It will keep for up to 3 days, though the cabbage will soften as it sits. Give it a good stir before serving to redistribute the dressing.
Source recipe: Brookville Hotel Coleslaw (SnapChef ID 2663f782-69b9-4ba6-ad46-70cb7fe1210e). Nutrition is estimated per serving.
Ingredients
Directions
- Combine the cream, sugar, salt, and vinegar. Mix well and refrigerate for 30 minutes.
- Toss the cabbage with the dressing until thoroughly coated.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use half-and-half instead of whipping cream?
Yes, you can substitute half-and-half for the whipping cream, but the dressing will be a bit thinner. For a thicker result, stick with whipping cream or sour cream.
Can I use red cabbage instead of green?
Absolutely. Red cabbage will give the coleslaw a beautiful color and a slightly more peppery flavor. Just shred it the same way.
Why does the dressing need to chill for 30 minutes?
Chilling gives the sugar time to dissolve completely and allows the flavors to meld. It also thickens the dressing slightly, so it coats the cabbage better.
Can I make this coleslaw ahead of time?
Yes, you can make the dressing up to a day ahead and keep it in the fridge. Toss it with the cabbage just before serving to keep the cabbage crisp.
