Traditional coleslaw is a classic side for camping and especially for fried catfish. I remember coleslaw being served with almost everything growing up. It was one of those things that was easy to make, cheap, and it held up in the refrigerator for a long time.
I grew to hate it when I was a kid, but when I got older and got serious about cooking, suddenly I couldn’t get enough.
Maybe it helps that it isn’t that cheap stuff that’s been sitting out all day at the local fried chicken place. Maybe it helps to know that cabbage is extremely healthy. I don’t know. I think it does help to be able to lie to myself a little about how healthy I’m eating when there’s a pile of fried catfish, some biscuits, and some cabbage soaked in mayo.
This recipe is about as traditional as you can get. No bells or whistles or fancy-schmancy spins on it. Just plain ole traditional coleslaw perfect as a side for your next fish fry.
Let it rest in the fridge or cooler for a while before serving. At least a couple of hours. Preferably all day. Resting your coleslaw in the cooler allows the salt and vinegar to do their magic softening the cabbage.
I don’t recommend using purple cabbage in your coleslaw to try to make it prettier. It’ll end up turning the whole thing pink due to the need to let your coleslaw sit in the cooler for a few hours before serving.
I only use a half a head of green cabbage in this recipe. It still makes quite a bit of coleslaw. You can save the rest for braised cabbage or toss it into a batch of sauerkraut if you want.
The recipe mentions that Duke’s brand mayo is the best. This is absolutely true, there is no other mayo but Duke’s Mayo (I wasn’t paid to say that). This is serious business. All other mayos are pretenders and should be banished.
Traditional Coleslaw Recipe
- 1/2 head green cabbage – very thinly sliced
- 1 large carrot – grated
- 1/4 small white onion – small thin slices
- 3/4 cup Duke's Mayo – Duke's is the best
- 1 tbs. apple cider vinegar
- 1 1/2 tbs. honey
- 1/4 tsp. Morton's Kosher Salt
- 1/4 tsp. black pepper
- 1/2 tsp. celery seed
This Recipe Can Be Made Entirely At Home
- Cut the cabbage in half from tip to stem. Wrap one half and put in the refrigerator for later use.
- Cut the remaining half of cabbage in half again from tip to root. Cut out the core of each quarter.
- Thinly slice each quarter wedge of cabbage.
- Grate carrot on a box grater (large holes)
- Very thinly slice the onion.
- Mix all ingredients well in a bowl.
- Put in container with a good seal. Will last 3-5 days if refrigerated properly.
- Mix well again before serving.