Here’s a classic, creamy coleslaw recipe—perfect for a bowl on the side of fried catfish, BBQ, or sandwiches 🥗
Ingredients
- 4 cups shredded cabbage (green, or a mix of green and purple)
- 1 cup shredded carrots
- ½ small onion, finely chopped (optional)
Dressing:
- ½ cup mayonnaise
- 1–2 tbsp apple cider vinegar (or white vinegar)
- 1–2 tsp sugar (adjust to taste)
- ½ tsp celery seed (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the Veggies
- In a large bowl, combine shredded cabbage, carrots, and onion.
- Make the Dressing
- In a small bowl, whisk together mayonnaise, vinegar, sugar, celery seed, salt, and pepper.
- Combine
- Pour dressing over the cabbage mixture and toss until evenly coated.
- Chill
- Cover and refrigerate at least 30 minutes to allow flavors to meld.
- Serve
- Serve cold as a side in a bowl.
Tips & Variations
- Tangier: Add a squeeze of lemon juice.
- Crunch boost: Add chopped apples, bell peppers, or celery.
- Creamier: Stir in a tablespoon of sour cream or Greek yogurt.
- Sweet & crunchy: Add a handful of raisins or toasted nuts.
If you want, I can give you a Southern-style vinegar coleslaw that’s lighter, tangy, and perfect for fried catfish.
Do you want me to provide that version?
