If you’ve ever been to one of the many Houston’s or Hillstone restaurant locations in the States, you’ve likely tried their signature Ding’s Coleslaw. Personally, I always order it with a full rack of ribs and the shoestring fries. It is, hands down, one of my favourite meals of all time. It’s also a very nostalgic one because the Houston’s in North Miami is where we would sometimes go to celebrate a special family occasion.
My grandparents moved to North Miami Beach from Queens, New York, back in the mid-90s. Everything from the weather, to the food, to the strong Latino culture was intoxicating to me. I would try to visit my grandparents as often as humanly possible while they were still with us. Sometimes twice or three times a year. On occasion, I would even convince my parents to let me fly down alone so I could spend time with them. It’s not something many people know about me but Miami is very much my second home and has always held a special place in my heart. In fact, my wife and I have made the decision to spend a few months down south starting next week!
On a recent trip to Miami, I didn’t miss the opportunity to indulge at my favourite restaurant. This time, though, I paid careful attention to Ding’s Coleslaw, which, for whatever reason, tasted even better than usual. In all my years of dining at Houston’s (nearly 20 years now, I think), I never once stopped to notice that the coleslaw had pickles in it! MIND BLOWN!
I also noticed an obscene amount of scallions, lots of fresh parsley and a rich and creamy mayo-based dressing, which definitely had some refined sugar in it. I knew I wanted to recreate a version of it as soon as I got home and that’s exactly what I did.
Since I’m doing the January Whole30 at the moment, I decided to omit the sweetener altogether. The coleslaw still came out delicious without it but if you want to make a paleo-friendly dressing that’s closer to the original Ding’s Coleslaw, try adding 1 tablespoon of honey or agave sweetener.
Copycat Ding's Coleslaw - Whole30, Paleo
- 1 cup whole30-compliant mayonnaise
- 1.5 tablespoon whole30-compliant Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons grated fresh horseradish
- 1 teaspoon granulated onion
- ¼ teaspoon freshly-cracked black pepper
- kosher salt to taste
- 1 small head of cabbage – around 2.5 pounds thinly shredded
- 10 scallions – thinly sliced
- ½ cup finely chopped fresh parsley
- ¼ cup finely chopped dill pickle
- In a large bowl, combine the mayonnaise, mustard, vinegar, horseradish, granulated onion and black pepper. Whisk the dressing to combine.
- Add the cabbage, scallions, parsley and pickles. Toss everything to coat, cover and refrigerate 1 hour. Taste the coleslaw for seasoning and adjust with salt and pepper as desired. Coleslaw can be made 4 to 5 days in advance.