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You Asked For It: Red Lobster-style coleslaw

I would enjoy having the recipe for Red Lobster's coleslaw.

Joann Kordas, Largo

Cindy Shea of Spring Hill 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 okay made just before a meal, but I found that the vinegar mellowed with time. Cindy'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.

Recipe requests

Hudson resident Kathy Shetterly would like the crab and asparagus quiche recipe from Leverock's restaurant. . . . Jo Ann Sanderson of Temple Terrace is looking for a Jell-O candy recipe she used to make with her children many years ago. It was very dense, and after chilling, the Jell-O was cut into squares and rolled in powdered sugar. She hopes someone else remembers it too.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail [email protected] Include your name, city and phone number.


Red Lobster-Style Coleslaw

1/3 heaping cup sugar

½ teaspoon Morton's seasoned salt

1/8 teaspoon pepper

¼ cup half-and-half

½ cup mayonnaise

¼ cup buttermilk

1 ½ tablespoons apple cider vinegar

2 ½ 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.

Source: Cindy Shea, Spring Hill

You Asked For It: Red Lobster-style coleslaw 04/06/10 [Last modified: Tuesday, April 6, 2010 4:31am]
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