Ree Drummond, the Pioneer Woman, is a beloved figure in the food world. Known for her comforting, home-style recipes, many home cooks turn to her for reliable dishes. I’ve personally enjoyed trying out numerous recipes from her blog and Food Network shows over the years. However, not every recipe is a guaranteed hit, and I recently stumbled upon Ree Drummond’s Coleslaw recipe, which seemed to have some mixed reviews. Naturally, as someone who appreciates a good side dish, especially for barbecues and potlucks, I had to try it myself and see if the less-than-stellar feedback was justified. Could this classic coleslaw recipe from the Pioneer Woman be improved, or is it a hidden gem waiting to be discovered?
Making Pioneer Woman’s Coleslaw: A Step-by-Step Experience
The recipe itself is straightforward, which is typical of Ree Drummond’s style. It starts with prepping the vegetables: shredding carrots and thinly slicing both green and purple cabbage. I appreciated the inclusion of purple cabbage for a bit of color and visual appeal. Once the veggies are ready, you set them aside in a large bowl.
In a separate, medium-sized bowl, the dressing comes together quickly. It’s a simple mix of mayonnaise, whole milk, sugar, white vinegar, black pepper, salt, and a pinch of cayenne pepper for a subtle kick. Whisking these ingredients creates a creamy, albeit slightly thin, dressing. The final step before tossing is to mince some fresh parsley, adding a touch of freshness to the mix. Then, you simply pour the dressing over the vegetables, add the parsley, and toss everything together until well combined.
Close-up of Ree Drummond's coleslaw ingredients, showcasing shredded cabbage, carrots, and creamy dressing
My Honest Take: Does Pioneer Woman’s Cole Slaw Live Up to the Hype?
After making and tasting Ree Drummond’s coleslaw, my honest opinion is that it’s… just okay. It’s not bad, but it’s also not particularly memorable. While Ree Drummond’s recipes often deliver big flavors and comforting tastes, this coleslaw recipe felt somewhat bland. The main issue, in my opinion, lies in the dressing. It’s not that it tastes off, but it lacks a certain oomph that would elevate it from average to delicious. It’s missing a bright, tangy, or perhaps even a slightly sweet and savory element to make it truly shine.
Furthermore, the recipe calls for a significant amount of milk in the dressing, which results in a very liquidy coleslaw. While some might prefer a wetter coleslaw, I found it to be a bit too soupy, with the dressing overwhelming the vegetables. The texture wasn’t as appealing as a crisper, crunchier coleslaw where the vegetables remain the star. It felt like the dressing, despite being rather flavorless, dominated the dish in terms of both quantity and consistency. For those who prefer a more robust and flavorful coleslaw, this recipe as is might fall a bit short. If I were at a barbecue with limited side dish options, I might eat it, but it wouldn’t be my first choice.
A bowl of Ree Drummond's coleslaw, showing the texture and dressing consistency after being tossed
Tips to Pioneer Your Way to a Better Cole Slaw
The good news is that Ree Drummond’s coleslaw recipe is a solid base that can easily be improved with a few tweaks. If you’re looking to make this recipe better, here are a couple of tips based on my experience:
- Reduce the Milk: Start by halving the amount of milk in the dressing. This will create a thicker, creamier dressing that isn’t as watery and won’t make the coleslaw soupy. Reducing the milk allows the other flavors to become more concentrated and prevents the dressing from diluting the taste of the vegetables.
- Add a Brightening Element: The coleslaw definitely needs a flavor boost. Squeezing in the juice of half a lemon or a whole lemon will add much-needed acidity and brightness. This will cut through the richness of the mayonnaise and waken up the overall flavor profile. Alternatively, a splash of apple cider vinegar could also work. You could also consider adding a touch more sugar to balance the acidity, or even a pinch of Dijon mustard for a subtle tang.
- Consider Pre-Shredded Coleslaw Mix: For convenience and to ensure a good balance of cabbage and carrots, using a pre-shredded coleslaw mix from the grocery store is a great shortcut. It saves time on prepping vegetables and ensures a consistent texture in your coleslaw. This is especially helpful for busy cooks or when you need to make a large batch of coleslaw.
With these simple adjustments, Ree Drummond’s coleslaw recipe can be transformed into a much more flavorful and texturally appealing side dish. While the original recipe might be a bit underwhelming, understanding its shortcomings and knowing how to enhance it can lead to a truly enjoyable homemade coleslaw.
