I grew up in a small suburb just north of Los Angeles, near Pasadena (you’ve probably heard of Pasadena because of the Rose Bowl and the Rose Parade). Growing up before being a foodie was all the rage, we were excited to have chain restaurants in town. One of the most popular was a ribs and BBQ restaurant called Tony Roma’s. In its heyday the wait on any given weeknight was at least an hour. Try to get in on a weekend? You would be standing out in the street for AT LEAST 2 hours. It felt so special to go so we celebrated most milestones and birthdays there. Sadly the location sort of lost its luster and the popularity dwindled until the they finally shut it down while I was off in college in Washington, DC. I’d bet almost any amount of money if you asked anyone who grew up in my neighborhood where the coolest place in town to eat was? It was Tony Roma’s.This cole slaw recipe is the one I measure all slaws against. Since it is such a part of my childhood, the flavor and smell (celery seed smells amazing!) is something I would never forget. Finding this recipe (an authentic one no less!) was exciting, but also a bit suspicious. I’m sure if you’ve been reading along on the blog until now you have seen quite a lot of restaurant recreations. Recreating food memories is one of my favorite things to do in the kitchen. I’ve seen so many copycat recipes that just never live up to the originals and so when I see proclamations of “Hey this is the real thing!!” I always sort of side eye it and challenge it to live up to the hype. I’ve even made recipes that were put out by the restaurants that you get so excited about and make, only to realize you know they held out on you. They left out that “secret sauce” and gave you something that almost tastes authentic to make you crave the original even more! NOT THIS TIME! This is the real deal.
Blend or shake if using a jar.
Refrigerate for as long as you can, but remember the slaw will have to be dressed for at least a couple of hours before serving. I usually make the dressing the night before.
Slice the cabbage and carrots as thinly as you’d like, this cole slaw was always sliced pretty thinly.
Refrigerate at least 2 hours before serving. Mix together again just before serving.
- 3/4 tsp minced parsley
- 1 1/2 tsp fresh lemon juice
- 1/4 teaspoon minced onion (unless you're making the something else and have this on hand already, just don't worry about mincing an onion for this small amount)
- 1/8 teaspoon celery seed
- 1/8 teaspoon white pepper
- 1/2 cups mayonnaise
- 3/4 tsp white vinegar
- 1/4 teaspoon salt
- 2 tbsp sugar
- 1/2 head cabbage , cored and shredded (about 10 oz)
- 1/2 large carrot , shredded
- Combine all dressing ingredients in a large mixing bowl.
- Blend with a wire whisk.
- Refrigerate for as long as you can, but remember the slaw will have to be dressed for at least a couple of hours before serving. I usually make the dressing the night before.
- Combine the dressing with the cabbage and carrots.
- Mix thoroughly.
- Refrigerate at least 2 hours before serving.
- Mix together again just before serving.
Don’t forget to check out the rest of this delicious meal here: