By Dr. Leah Alexander | Published on June 4, 2023 | Last Updated on November 28, 2023
Bill Miller coleslaw is an easy-to-make, Southern-style slaw that packs in a ton of flavors. It is a creamy, tangy and crunchy salad with an irresistible dressing that will have you coming back for more! The combination of delightful ingredients makes this classic coleslaw recipe perfect for any meal.
Whether it’s served as a side dish at a family dinner or as a topping on your favorite burger, Bill Miller coleslaw is sure to please the crowd. In this article, I will share the recipe for Bill Miller coleslaw and tips on how to make it.
What Is Bill Miller Coleslaw?
Bill Miller coleslaw is a classic American slaw made with green cabbage, red cabbage, carrots, onions and celery seed. It has a creamy dressing made with mayonnaise, buttermilk, apple cider vinegar and sugar which adds an irresistible tangy flavor.
This delicious dish is perfect for potlucks, family gatherings and barbecue parties. Bill Miller coleslaw gets its name from a popular restaurant chain in Texas, where it originated.
Where Did I First Try Bill Miller Coleslaw?
During my visit to San Antonio, Texas, a couple of years ago, I tried this food for the first time. My friend who was hosting me took me out for lunch at Bill Miller Bar-B-Q, a popular barbecue chain in Texas.
Along with the smoked brisket and sausage, we ordered a side of their famous coleslaw. One bite of the creamy, crunchy slaw and I was in love! The balance of flavors and textures was simply perfect. Since then, whenever I crave barbecue food, I also crave a side of Bill Miller coleslaw.
Though I have tried recreating it at home, my version never quite matches the one from Bill Miller Bar-B-Q. After researching online, I found a recipe that claims to replicate the classic Bill Miller coleslaw. I tried making it and I must say it comes quite close to the original.
The key is to use high-quality ingredients and not skimp on the dressing. If you love coleslaw and are looking for a flavorful recipe, I highly recommend trying Bill Miller coleslaw. It is worth the effort.
The next time I visit San Antonio, you can be sure I will be stopping by Bill Miller Bar-B-Q again for their delicious barbecue and coleslaw. Nothing beats the original.
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Ingredients
- Green Cabbage: Green cabbage is required for Bill Miller coleslaw. Finely slice the cabbage and place it in a large mixing bowl.
- Red Cabbage: Ted cabbage is needed for color and flavor. Thinly slice the red cabbage and add it to the mixing bowl.
- Carrots: Medium carrots, julienned. Add the julienned carrots to the cabbage mixture.
- Onions: Medium onion, chopped. Add the chopped onions to the cabbage and carrots.
- Celery Seeds: Celery seeds for flavor. Add the celery seeds to the slaw and mix well.
- Mayonnaise: Mayonnaise is required for the creamy dressing.
- Buttermilk: Buttermilk adds a tangy flavor to the dressing.
- Apple Cider Vinegar: Apple cider vinegar provides a nice tartness.
- Sugar: Sugar balances the tanginess and adds a hint of sweetness.
- Salt and Pepper: Salt and pepper for seasoning.
Cooking Directions
Step 1
Thinly slice the head of green cabbage, red cabbage and julienne the carrots. Chop onions thinly. Place all these ingredients in a big mixing bowl.
Step 2
In a separate medium-sized bowl, prepare the dressing for Bill Miller coleslaw. Put mayonnaise, salt, pepper, buttermilk, apple cider vinegar, and sugar in the bowl. Whisk it until everything is blended together and becomes a homogenous mixture.
Step 3
Drizzle the dressing over the cabbage mix and add celery seed to it. Use tongs or a salad spinner to mix all of them together. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors blend.
Step 4
Serve the Bill Miller coleslaw as a side dish or use it to top burgers, sandwiches, tacos, etc.
Cooking Tips
- Use a sharp knife to slice the cabbage and carrots evenly for best results.
- Combine the dressing ingredients in a bowl and whisk until well combined before pouring over the slaw mixture.
- Mix the slaw thoroughly with the dressing and season with salt and pepper.
- Chill the coleslaw for at least 30 minutes before serving for the flavors to blend and vegetables to soften slightly.
What Ingredients Can I Replace or Substitute While Making It?
I would not recommend replacing the core ingredients of green cabbage, red cabbage and carrots as they provide the signature flavor and texture of Bill Miller coleslaw. However, you can substitute:
- White onion for red onion
- Rice vinegar or lime juice for apple cider vinegar
- Plain yogurt for buttermilk
- White sugar for cane sugar
- Caraway seeds or dill seeds for celery seeds.
Bill Miller Coleslaw Recipe
Equipment
- 1 big mixing bowl
- 1 French knife
- 1 medium size bowl
- Mandoline slicer
- Paper towel or salad spinner
- Whisk
Ingredients
- 2 tablespoons of fresh and vibrant green onions thinly sliced, adding a subtle oniony kick.
- 1/2 teaspoon of aromatic celery seed offering a delicate and earthy note that complements the other ingredients.
- 1 1/2 carrots peeled and julienne-cut, adding a burst of orange color and a sweet crunch to the mix.
- 1/4 yellow onion peeled and thinly sliced, infusing a mild and aromatic flavor to the salad.
- 1/8 head of vibrant and colorful red cabbage thinly sliced, providing a beautiful contrast and a hint of sweetness.
- 1/4 head of crisp and refreshing green cabbage thinly sliced, adding a crunchy and vibrant element to the salad.
- Salt and pepper to taste allowing you to season the salad to your desired level of perfection.
For the Dressing:
- 1 1/2 teaspoons of sugar balancing the flavors and adding a touch of sweetness to the dressing.
- 1 1/2 tablespoons of tangy buttermilk providing a creamy and tangy element to the dressing.
- 1 tablespoon of zesty apple cider vinegar adding a bright and tangy taste that cuts through the richness.
- Salt and pepper to taste allowing you to season the dressing to your liking.
- 1/3 cup of creamy and luscious mayonnaise creating a rich and velvety texture.
Instructions
- Thinly slice the head of green cabbage, red cabbage and julienne the carrots. Chop onions thinly. Place all these ingredients in a big mixing bowl.
- In a separate medium-sized bowl, prepare the dressing for Bill Miller coleslaw. Put mayonnaise, salt, pepper, buttermilk, apple cider vinegar, and sugar in the bowl. Whisk it until everything is blended together and becomes a homogenous mixture.
- Drizzle the dressing over the cabbage mix and add celery seed to it. Use tongs or a salad spinner to mix all of them together. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors blend.
- Serve the Bill Miller coleslaw as a side dish or use it to top burgers, sandwiches, tacos, etc.
Notes
- Use a sharp knife to slice the cabbage and carrots evenly for best results.
- Combine the dressing ingredients in a bowl and whisk until well combined before pouring over the slaw mixture.
- Mix the slaw thoroughly with the dressing and season with salt and pepper.
- Chill the coleslaw for at least 30 minutes before serving for the flavors to blend and vegetables to soften slightly.
Nutrition Information
Serving Size: 1 cup
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 1.5g
- Protein: 2g
- Carbohydrates: 13g
- Fiber: 3g
- Sugar: 7g
- Sodium: 220mg
How to Store Leftover Bill Miller Coleslaw?
Store leftover Bill Miller coleslaw in an airtight container in the refrigerator. It will keep for 3 to 4 days. The slaw may get slightly soggy as it sits. Before serving, stir it well and add a little more mayonnaise to freshen it up if needed. You can also add a sprinkle of vinegar or lime juice to boost the flavor.
FAQs
Can pregnant women eat this?
Yes, Bill Miller coleslaw is safe for pregnant women to eat when prepared and stored properly. It contains ingredients like cabbage, carrots and mayonnaise that are not harmful during pregnancy. However, as with any perishable food, ensure the coleslaw is freshly made and has been refrigerated to avoid the risk of foodborne illness.
Can babies eat this?
Bill Miller coleslaw is not suitable for babies. The ingredients may be difficult for babies to digest and the high fat and sodium content can be hard for their kidneys to process.
It is best to wait until children are 2-3 years old before introducing coleslaw and other seasoned/dressed salads into their diet. Always check with your pediatrician for guidance specific to your child.
Is it vegan/vegetarian?
Bill Miller coleslaw is not vegan as it contains mayonnaise made from eggs. However, it can be made vegetarian by using a vegan mayonnaise alternative.
Simply substitute 1 cup of vegan mayonnaise for the regular mayonnaise called for in the recipe. This will produce a vegetarian coleslaw with a similar flavor and texture.
Is it Gluten-Free?
Yes, Bill Miller coleslaw can be made gluten-free. The core ingredients of cabbage, carrots, onion and mayonnaise are all naturally gluten-free. However, check that the additional ingredients like cider vinegar and celery seeds do not contain gluten or gluten-containing additives. If needed, substitute rice vinegar for cider vinegar and leave out the celery seeds to ensure a gluten-free coleslaw.
Wrapping Up
For sure, this dish is full of flavor, crunchy texture, and vibrant colors. With a few simple ingredients and substitutions, you can customize Bill Miller coleslaw to your own taste and dietary needs.
Whether as a side to fried chicken or barbecue ribs or on its own as a refreshing salad, this coleslaw is simple to make and sure to please.
As you have seen making this coleslaw is very easy. All you need to do is chop the vegetables, mix the dressing and combine before chilling.
Give this classic Southern-style coleslaw a try and enjoy. Please share this recipe with family and friends. Thank you.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
