Red Lobster-style Coleslaw

May 05, 2010|By ELLEN FOLKMAN / St. Petersburg Times

Joann Kordas of Largo, Fla., is looking for the recipe for Red Lobster's coleslaw.

Cindy Shea of Spring Hill, Fla., shares a Red Lobster-style coleslaw recipe she found on the Internet.

Although I am not familiar with the restaurant version, I can say this is a good coleslaw. Eight cups of slaw mix is about a bag and a quarter, but I used almost half of the second bag. I made this early in the day and it was good by dinner and even better the next day. It would even be OK made just before a meal, but I found that the vinegar mellowed with time.

Shea's recipe called for Tony's seasoned salt, but I had to substitute with Morton's seasoned salt. I used brown mustard for the prepared mustard, but yellow would work as well. This would be delicious with barbecue.


1/3 heaping cup sugar
1/2 teaspoon Morton's seasoned salt
1/8 teaspoon pepper
1/4 cup half-and-half
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 tablespoons apple cider vinegar
2-1/2 tablespoons lemon juice
1 tablespoon prepared mustard
8 cups bagged slaw mix


Combine sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth. Add slaw mix and stir until evenly coated. Cover and refrigerate until serving.

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