Houston's Coleslaw is a fresh, delicate slaw made with finely chopped cabbage and parsley bound in a creamy buttermilk-mayo dressing that enhances rather than overpowers your meal.
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In a large bowl, add chopped cabbage, parsley, green onion tops, and salt. Stir to make the cabbage mix uniform.
In a small bowl, combine mayonnaise, buttermilk, sour cream, brown mustard, apple cider vinegar, salt, sugar, horseradish, and dill pickle relish. Stir until well blended.
Drizzle the coleslaw dressing over the cabbage. Stir to coat the cabbage well.
This may be served immediately, but tastes better when served the second day.
Store the dressed coleslaw in an airtight container in the refrigerator for up to 3 hours; dress components separately if making ahead and combine just before serving.
Yes, prepare the cabbage and parsley up to 4 hours ahead and store separately. Mix with the dressing just before serving to keep it crisp.
Quarter-inch chopped pieces create a more delicate, unified texture that pairs better with the creamy dressing and parsley, giving the slaw a gentler mouthfeel than shredded versions.
The combination of mayo, buttermilk, and sour cream creates the balanced flavor—reducing any one will change the taste. Greek yogurt can replace up to half the sour cream for tanginess.
Best served within 2–3 hours of dressing. It will soften after 4+ hours as the cabbage releases moisture.
Cut parsley into medium-to-small pieces no larger than the cabbage pieces to maintain visual consistency and even flavor distribution.
