Go Back
Top of the River Coleslaw Recipe

Top of the River Coleslaw Recipe

5 from 3 votes
There’s something undeniably satisfying about a crisp, flavorful bowl of coleslaw-especially when it tastes just like your favorite restaurant version. This top of the river coleslaw recipe brings that signature blend of crunch, creaminess, and tang straight to your table. Packed with the same irresistible flavors you love, this top of the river coleslaw, copycat top of the river coleslaw recipe, best coleslaw recipe, coleslaw recipe, and tips on how to make coleslaw ensure every bite feels authentically southern and refreshingly delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Starter
Cuisine: American
Calories: 170
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb 450–500 g green cabbage (about ¼ of a large head), finely shredded
  • 2 medium carrots peeled and coarsely grated
  • ¼ cup fresh cilantro stems removed, washed, and finely chopped
  • Juice of 1 small lime about 2 tablespoons
  • ½ cup 120 ml mayonnaise
  • 1 tablespoon white sugar
  • 1 teaspoon freshly ground black pepper
  • Salt to taste optional

Equipment

  • Large mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Box grater (large holes side)
  • Vegetable peeler
  • Measuring cups and spoons
  • Citrus juicer or reamer
  • Mixing spoon or spatula
  • Plastic wrap or airtight container

Method
 

  1. Remove any tough or wilted outer leaves from your green cabbage. Cut the head into quarters-you’ll need about ¼ of a large head (approximately 1 lb). Using a sharp chef’s knife, slice the cabbage as thinly as possible into fine shreds. Once shredded, run your knife through the pile lengthwise once or twice to shorten the strands, preventing them from being too long and stringy. Transfer the shredded cabbage to a large mixing bowl.
  2. Peel 2 medium carrots using a vegetable peeler. Using the large holes side of your box grater, grate the carrots directly into the same bowl with the cabbage. This saves you from washing an extra bowl and helps distribute the carrots evenly throughout your sweet coleslaw.
  3. Take about ¼ cup (roughly a handful) of fresh cilantro leaves. Remove and discard the stems, rinse the leaves thoroughly under cold water, and pat dry. Finely chop the cilantro and add it to the bowl with the cabbage and carrots. The cilantro is what makes this top of the river coleslaw uniquely flavorful.
  4. Squeeze the juice from 1 small lime (about 2 tablespoons) directly over the vegetables. Add 1 tablespoon of white sugar and 1 teaspoon of freshly ground black pepper. Using a large spoon or your hands, toss everything together very well. This step helps the sugar dissolve and allows the lime juice to penetrate the vegetables, creating the foundation of this sweet coleslaw recipe.
  5. Add ½ cup of mayonnaise to the bowl. Mix thoroughly, ensuring every piece of cabbage and carrot is evenly coated with the creamy dressing. The mayonnaise should bind everything together without making it soupy. Taste your coleslaw recipe at this point and adjust seasoning-add a pinch of salt if needed for balance.
  6. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 15–30 minutes before serving. This chilling time allows the flavors to meld beautifully and lets the cabbage soften slightly while maintaining its signature crunch. Your copycat top of the river coleslaw recipe is now ready to serve cold!

Video

Notes

Store your top of the river coleslaw in an airtight container in the refrigerator for up to 3 days. The coleslaw actually improves after the first day as flavors deepen. No reheating needed-this dish is always served cold. If it appears watery after storage, simply drain excess liquid and stir well before serving.