Top O’ the River Coleslaw Recipe

The Top O’ the River restaurant is well known in the South for large plates, warm comfort food, and sides.

Over the years, their coleslaw gained a strong name because guests talk about it before their main dish even reaches the table. It brings a smooth and crisp taste that keeps people coming back.

Many say the coleslaw there has a special taste that feels cool, creamy, and clean with every bite.

This version became well known for its soft blend of crunchy cabbage, sweet carrot, and mild onion mixed with a creamy dressing that feels balanced and calm.

It is different from the usual coleslaw because it has a gentle tang, a clean finish, and a texture that stays fresh without turning soggy. Everything feels steady and light.

Today I am sharing the copycat Top O’ the River Coleslaw recipe that helps create the same flavor at home.

With simple steps and easy ingredients, you can bring this classic bowl into your own home in a way that feels warm and welcoming.

What Makes Top O’ the River Coleslaw So Popular?

This coleslaw became famous for good reasons. The restaurant served it fresh every day with their fried catfish platters, and people loved how it stood out from regular coleslaw. Most versions are too sweet, too sour, too runny, or just plain bland. But this one gets everything right.

The secret is in the dressing. It has a light sweetness that doesn’t overpower anything, and the vinegar adds just enough tang to wake up your mouth.

The mayonnaise keeps it creamy without feeling heavy. You can still taste every vegetable. The white cabbage gives a crisp crunch, the carrots add natural sweetness and color, and the bit of onion brings a mild kick that ties everything together.

Lots of restaurants treat coleslaw like an afterthought, but Top O’ the River made it special. People even ordered extra just to take home.

Top O’ the River Coleslaw Ingredients

• 1/2 a large (or 1 medium) white cabbage: This is the base of the coleslaw. White cabbage is firm and crunchy. It holds up well in the creamy dressing. You can use green cabbage if that is what you have.
• 2 medium carrots – peeled: Carrots add a sweet flavor and a beautiful orange color. They make the coleslaw look more appealing.
• 1/4 brown onion – peeled: The onion gives a little sharpness to the flavor. It is not too strong because we use a small amount. A yellow onion works the same way.
• 1 cup (240g) mayonnaise: This makes the dressing rich and creamy. Use your favorite brand. For a lighter version, you can try a mayonnaise made with olive oil.
• 3 tbsp sour cream: Sour cream adds a pleasant tangy taste. It makes the dressing smoother. Plain Greek yogurt is a good substitute if you need one.
• 1 tbsp white wine vinegar: This vinegar is mild and a little fruity. It cuts through the richness of the mayonnaise and sour cream. Apple cider vinegar is a fine replacement.
• 1/2 tsp salt: Salt brings out all the other flavors in the coleslaw.
• 2 tsp sugar – granulated or superfine: A little sugar balances the tangy taste from the vinegar and sour cream. It does not make the coleslaw sweet, just well-rounded.
• 1/8 tsp mustard powder: This ingredient adds a very subtle depth of flavor. You do not really taste mustard, but it makes the overall sauce better.
• Pinch white pepper: White pepper adds a little heat without showing black specks in your white dressing. You can use black pepper in a pinch.

Equipment Needed

1. A Large Mixing Bowl: For combining all the ingredients.
2. A Sharp Knife and Cutting Board: For prepping the vegetables.
3. A Vegetable Peeler: To peel the carrots.
4. A Box Grater or Mandoline Slicer: To shred the carrots and onion finely.
5. Measuring Cups and Spoons: For accurate amounts.
6. A Large Spoon or Spatula: For mixing everything together.

How to Make Top O’ the River Coleslaw

Step 1 | Prepare the Vegetables

Remove the outer leaves from the cabbage. Place the cabbage on the board. Slice it into thin strips by using a mandolin, or use a knife to form long, narrow pieces. Keep the strips as even as possible. Place the shredded cabbage in a large bowl.

Step 2 | Peel the Carrots

Next, take the carrots. Peel them so the outside looks bright and clean. Use the same mandolin to slice them into slim strips. Add the carrot strips in the bowl with the cabbage. Try to break up any bunches so the mix stays loose.

Step 3 | Grate the Onion

Take a quarter of a brown onion and grate it using the fine side of a box grater directly over the bowl. This helps the onion blend smoothly into the dressing without leaving large chunks.

Step 4 | Make the Creamy Dressing

Into the same large bowl, add one cup of mayonnaise, three tablespoons of sour cream, and one tablespoon of white wine vinegar.

Add the dry seasonings: ½ teaspoon of salt, 2 teaspoons of sugar, ⅛ teaspoon of mustard powder, and a pinch of white pepper.

Step 5 | Mix Everything Together

Use a large spoon or spatula to mix all ingredients. Fold from the bottom of the bowl upward until the cabbage and carrots are evenly coated. Ensure there are no dry spots and the dressing is fully incorporated.

Step 6 | Serve or Store

The Top O’ the River Coleslaw is ready to serve immediately. For enhanced flavor, cover the bowl and refrigerate for about an hour to allow the ingredients to blend. Serve in a preferred dish and enjoy.

Tips for Perfect Top O’ the River Coleslaw

• Avoid Watery Coleslaw: After you shred your cabbage, you can pat it dry with a clean kitchen towel or paper towels. This removes extra water and keeps your slaw from getting soggy.
• Slice Everything Thin: Thin slices taste better and mix easier. Thick chunks stay tough and don’t soak up the dressing well.
• Don’t Overdress: Start with a small amount of dressing and add more only if you need it. The cabbage releases water as it sits, so the coleslaw will naturally get a bit wetter.
• Let It Rest: Let the coleslaw sit for 30 minutes to an hour. The flavors blend and the cabbage softens just enough for the perfect bite.
• Adjust Seasoning: Taste and tweak. Add vinegar for tang, sugar for sweetness, mayo to thicken, or a splash of milk to thin it. Make it just the way you like it.

What to Serve with Top O’ the River Coleslaw

This coleslaw fits well with many Southern meals. It tastes calming next to fried chicken, grilled fish, shrimp, or pork.

The cool texture pairs well with anything warm, crunchy, or seasoned. It also works as a fresh side for sandwiches, pulled meat, baked beans, or large home-style plates. The mild flavor keeps the meal balanced, making it a helpful side when strong or smoky flavors are on the plate.

Storage and Make-Ahead Tips

This coleslaw keeps well for two to three days in the fridge when stored in a sealed container. Keep it cold until ready to use. The flavor stays clean, and the texture stays crisp when kept chilled.

For advance prep, slice the veggies one day early and store them dry in separate containers.

Mix the dressing in another bowl and add it right before serving to keep the texture at its best. Avoid freezing, as freezing changes the texture of cabbage.

Top O’ the River Coleslaw Recipe FAQs

1. Can the sugar be reduced?

The sugar in this recipe helps balance the tang of the vinegar and the mild sharpness of the onion. It keeps the bowl calm and smooth. Reducing the amount is possible, but the flavor may taste slightly sharper. Start with a small reduction so the balance stays steady.

2. How can the coleslaw be made lighter?

Use light mayonnaise, Greek yogurt instead of sour cream, and a smaller amount of sugar. These changes keep the bowl creamy while lowering richness. The taste stays cool though the body may feel a bit softer. It still works well with warm or grilled meals.

3. Does the onion flavor become too strong after storing?

The onion flavor becomes softer during storage, not stronger. Because it is grated, it blends into the dressing instead of sitting in large chunks. It melts into the smooth base and helps the bowl taste full without feeling sharp.

After a day or two, the onion taste settles into a gentle background note that supports the other flavors.

4. Can I mix the dressing with an electric mixer?

A spoon or spatula works best, but an electric mixer can be used on the lowest setting. High speed can make the dressing too airy, which may change the texture. Keeping it slow helps the ingredients blend without adding extra bubbles. The final result should look smooth and thick, not foamy. A simple hand mix gives the most steady results.

5. How can I keep the coleslaw crisp for a long time?

To keep the bowl crisp, slice the cabbage thin, use fresh veggies, and mix gently. Keeping the bowl chilled also slows down softening. Storing the coleslaw in a sealed container helps hold the texture.

Adding the dressing right before serving gives the best crunch, especially when making large batches for later use.

Continue to Content

Top O' the River Coleslaw Recipe

Yield: 6 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Make the famous Top O' the River Coleslaw Recipe in 20 mins! Enjoy a crisp, creamy, tangy coleslaw with fresh cabbage, carrots, and a smooth dressing.

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Ingredients

• 1/2 large (or 1 medium) white cabbage, thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 1/4 brown onion, peeled and finely grated
• 1 cup (240g) mayonnaise
• 3 tbsp sour cream (or plain Greek yogurt)
• 1 tbsp white wine vinegar (or apple cider vinegar)
• 1/2 tsp salt
• 2 tsp sugar (granulated or superfine)
• 1/8 tsp mustard powder
• Pinch white pepper (or black pepper if unavailable)

Instructions

1. Remove the outer leaves from the cabbage. Place the cabbage on the board. Slice it into thin strips by using a mandolin, or use a knife to form long, narrow pieces. Keep the strips as even as possible. Place the shredded cabbage in a large bowl.
2. Next, take the carrots. Peel them so the outside looks bright and clean. Use the same mandolin to slice them into slim strips. Add the carrot strips in the bowl with the cabbage. Try to break up any bunches so the mix stays loose.
3. Take a quarter of a brown onion and grate it using the fine side of a box grater directly over the bowl. This helps the onion blend smoothly into the dressing without leaving large chunks.
4. Into the same large bowl, add one cup of mayonnaise, three tablespoons of sour cream, and one tablespoon of white wine vinegar. Add the dry seasonings: ½ teaspoon of salt, 2 teaspoons of sugar, ⅛ teaspoon of mustard powder, and a pinch of white pepper.
5. Use a large spoon or spatula to mix all ingredients. Fold from the bottom of the bowl upward until the cabbage and carrots are evenly coated. Ensure there are no dry spots and the dressing is fully incorporated.
6. The Top O' the River Coleslaw is ready to serve immediately. For enhanced flavor, cover the bowl and refrigerate for about an hour to allow the ingredients to blend. Serve in a preferred dish and enjoy.

Nutrition Information:

Serving Size: (Per Serving – 1/6 of Recipe)
Amount Per Serving: Calories: 210Total Fat: 20gSaturated Fat: 3gCholesterol: 10mgSodium: 230mgCarbohydrates: 6gSugar: 3gProtein: 1g

The Top O’ the River Coleslaw Recipe brings a cool, steady flavor that fits well with many meals. With simple steps, thin slices, and a smooth dressing, this bowl creates a classic taste that feels bright and fresh. It adds a calm touch to warm dishes and stays crisp even after resting.

Just follow these steps and you’ll have coleslaw that tastes like it came from the famous restaurant itself.