Name: Brookville Hotel Sweet and Sour Coleslaw
Total time: 2 min
Ingredients: 1 cup heavy whipping cream; ⅔ cup white sugar; ⅓ cup distilled white vinegar; 1 teaspoon salt; 1 ½ pounds shredded cabbage

This is the coleslaw recipe from the Brookville Hotel, formerly in Brookville, Kansas. They have since relocated to Abilene. It's easy to take to a potluck, just add the dressing before serving. Good with cabbage or broccoli slaw.

Brookville Hotel Sweet and Sour Coleslaw

heavy whipping cream

white sugar

white vinegar

salt

cabbage

Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.


My family LOVES cole slaw.  We like creamy kind, vinegar based, sweet slaws and this one!  Looking for a faceless recipe for the ‘February 2013 Faceless Frenzy’ I found that I had this saved in my recipe box.  I also had the personal version before it became published.  I mixed the dressing up in the morning so the flavors could blend all day.  I poured the dressing on about an hour before serving, and it is delicious.  I used a blend of half cabbage and half broccoli slaw.  The dressing is so good that my family commented that they would like it as a salad dressing.  I liked that the leftovers didn’t get soggy and were great packed in lunches the next day.  Elle, I’m thrilled to be the first to review and photograph your recipe.  It most definitely will be made in this house, again and again.  :o)

My parents lived in Junction City, Ks for many years and a trip to the Brookville Hotel was always a welcome family tradition.  My family has made this cole slaw for years and it's always just as good as the first time we had it--Lorraine R

This is quite good, and I can't even stand cabbage!  I needed to use up the rest of the head I bought for St. Patrick's Day, and the man loves coleslaw, so I decided to try this.  He really enjoyed it, and I was shocked that I liked it as well  :)

This is absolutely delicious! I love the creamy, sweet and sour taste of it. It reminds me so much of my very favorite coleslaw, made by a very famous Colonel who also made great fried chicken! I'm so glad I came across this recipe...I know our family will be eating a lot more cabbage salad because of it! Thank you so much for sharing this winner!

Our family LOVES this recipe.  All year round, it is a hit and so very easy.  The cream gives it a smooth buttery taste along with the snap of the vinegar and sweetness of the sugar.  Leftovers are rare but when we do have some, my husband always includes it in his lunch the next day.

YESSS!  This recipe is to die for!  I make a slaw similar with pineapple and my husband only likes that but I would gladly trade that one for the Brookville recipe.  When we go to the Brookville restaurant I mainly fill up on the Slaw. Thanks for the recipe.

My grandmother made like dressing using pure cream from raw milk.  I have been to Brookville Hotel when it was in Brookville, KS.  Our honeymoon night was at Brookville Hotel with their good chicken dinner. When I lived in Abilene I would order to go a chicken dinner for about 1/2 price of dining in.  Now I live in Marquette, KS nursing home.

I have had this recipe for at least 30 years and it is absolutely the best ever!

We have enjoyed Brookville's coleslaw for more than 50 years - it's simply the best.  I am so glad to have the recipe!

I added some shredded red cabbage and 1 shredded carrot to give it some color.  It was good, but I didn't think it was much different from most cole slaw I've had.

We loved it. Doesn't need anything but cabbage but you can add what ever you enjoy

Delisious cole slaw. Could cut back on sugar a bit.

this is pretty colorless. i would add red cabbage and shredded carrots and maybe even some dried cranberries and dried dill weed. this really needs a bit of imagination.

This is my first review ever, but I had to submit one because I am sooooo pleased with myself for accomplishing this! Also, this is my very first attempt at making coleslaw...but I wanted to use ingredients from my garden(also a first year for that as well!)  I used the "sauce" just as listed adjusting the amount of cream and vinegar to my liking-it was perfect, and I like that there isn't all that mayonnaise in it!  I used cabbage, broccoli, onion, banana peppers, from my garden...I did add store bought  carrots, and purple cabbage for color it was gorgeous and delicious!!!!!

This is the only slaw recipe I use. It has been a family tradition for at least 50 years. Remember fondly trips to the Brookville Hotel as a child and on return trips home.

I live just miles away from the Brookville Hotel. This is spot on....I've made it many times. My family loves it. I wouldn't change a thing!!

The photo shows purple cabbage and carrots.  What happened to them in the ingredients list?  would love to try this if I knew how much to add.

Thank-you very much Elle.  I love this dressing.  I made it as is and I prefer a little more vinegar, so I added some.  I made it today with broccoli slaw, cranberries, raisins, pineapple, coconut, and toasted almonds.  I will also try it as a base for a fruit or walldorf salad.  Gramma D.

I used to hate coleslaw.  The very thought of it made me gag.  Then I moved to Kansas and visited the Brookville Hotel with a group of friends, who insisted that this was different.  I put the smallest possible amount on my plate, anticipating that it would ruin the meal, but I was wrong, to my then-friend, now-husband's delight.  Thirteen years later, I'm still not a huge fan of most coleslaw, but this recipe makes it to our table quite frequently during the summer months.

This will be a favorite.  Creamy and smooth; doesn't have the bite that mayo-based slaws have.

Love this coleslaw ever since we at at the Brookville Hotel. We had driven more than 500 miles to get there and it was one of the most delicious meals of my life. Right up there with Michelin starred Paris restaurants. This coleslaw is perfection! Let it sit overnight in the fridge for the flavors to blend.

This has become one of my new, go-to recipes that's easy to replicate and beloved by ALL. Everyone that has eaten this cole slaw has offered rave reviews!

Wonderful, but a little bland for me.  I added a tsp of onion powder and another of garlic powder.  Much better for me.  Garlic is a game changer for all recipes.

We love this recipe..... My husband and daughter do not eat mayo and I like a creamy base..... this is the best of both worlds.... I could eat the dressing with a spoon..... I did add red cabbage and carrots.. but you could have fun and add anything....

I'm got excited when I saw this treasured recipe but then got disappointed. The flavor may be there but the texture was not. After they moved from Brookville to Abilene, we had a family fried chicken meal there. Their coleslaw is almost the consistency of mashed potatoes; light and fluffy. This.... Just doesn't seem like it at all.

I’ve been making this coleslaw for close to a year now! Tried many recipes and this is hands down the best! I wish I could tell my family and friends it is my recipe, but fibbing isn’t for me! I share where it came from! Everyone loves it! Thanks for sharing it!!! 5 stars

I have used my grandmother's slaw recipe for years. Today I did not have one of the ingredients on hand so I searched and found this one. Everyone loved it! Sorry Mawmaw, I have a new and easier recipe now!

Brookville coleslaw is awesome and the recipe is very good.  If you want to match the restaurant slice your cabbage very, very thin.

I love that this is one of the rare cole slaw recipes that don't call for mayonaise (I detest raw eggs).  I added shredded carrots and red onion for color.  Next time, I will reduce the sugar to 1/2 cup, as it was a little on the sweet side for me.

Great and so easy to make. Will make it again as is.

I made it as written and my whole family enjoyed it!

Top notch if you like a whipping cream base.  I like to make it a bit dryer than listed.  Tip - Make the topping and chill, chill slaw too then add to slaw at the last minute and serve with a bit more crunch.  Doesn't keep more than about a day.   But SOOOOO good!

This is the third time I have made this recipe. I like it very much and my husband asks for it. I don't change a thing. He used to take me to the Brookville Hotel in Brookville when we lived in Salina.

VERY watery - wondering if I used too much vinegar (which I happen to like a lot).  Liked the creaminess.

Don’t go by the picture. There are no carrots or red cabbage in authentic Brookville coleslaw. I grew up close to there and have eaten there many times.

This is an excellent recipe!  It is best when served well chilled.
People would drive many miles to go the hotel and eat their chicken, and coleslaw.  Try it, and stick to the heavy whipping cream.  It doesn't hurt as another review mentioned, to add some color, but the basic recipe is superb.

Excellent Cole slaw, great holiday addition to the menu, quick and easy to make.  Shredded cabbage came in 16oz bags, so we used 32oz of cabbage, then doubled all other ingredients.

This was the coleslaw recipe I was looking for!  
I used a blend of coleslaw mix and broccoli slaw: two bags to one, respectively.  I doubled the dressing recipe, substituted white wine vinegar for the distilled white vinegar and added a healthy amount of celery seed, as I really like that in my coleslaw.

I mixed about half the slaw with half the dressing and took it to a cookout where it was a hit.  Saved the rest of the slaw and dressing separately for later in the week.

If you're one that enjoys adding pineapple and almonds in your slaw, this is a good base for that also.  I'm a fan, my husband is not.

Brookville Hotel Sweet and Sour Coleslaw

Total: 2 hours, 30 minutes

Servings: 6

Cost: $3.92 /serving

Author : Elle

Ingredients

Instructions

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