This traditional Coleslaw Recipe is a wonderfully simple summer side for barbecues and fish fries!
In Wisconsin, coleslaw and Friday night fish fries go hand in hand. They typically consist of deep-fried fish, often cod, perch, walleye, or bluegill, served with sides like French fries, potato pancakes, coleslaw, and rye bread. I guess you could say that Wisconsinites are coleslaw connoisseurs. We like our coleslaw creamy, spicy, and tangy, and this coleslaw recipe is a nod to the more traditional versions. If you’ve never had it, today’s the day!
So, what does a standard coleslaw taste like? Coleslaw is all about balancing delicate flavors: crunchy cabbage, sweet carrots, and the creamy, tangy dressing work together to create an irresistible side to your favorite summer meals. It even looks pretty, thanks to the colorful combo of green and purple cabbage!
Is Coleslaw Healthy?
Cabbage comes loaded with vitamins C and K, while carrots provide beta-carotene, vitamin A, and fiber. However, there is a half cup of mayo in this coleslaw, which adds fat and not much nutritional value. A healthier alternative would be a lighter dressing made with Greek yogurt or a vinaigrette instead of mayonnaise. You could also opt for a low-fat mayo.
The Difference Between Purple Cabbage and Green Cabbage
Both purple and green cabbage bring a crisp crunch to this coleslaw. However, each offers slightly different benefits and flavors. Purple cabbage contains more antioxidants, including anthocyanins, which give it its reddish-purple hue. Its texture is slightly tougher and has a mild peppery flavor compared to the subtle but sweeter taste of green cabbage. Nutritionally, purple cabbage also contains more vitamin C and vitamin K. But honestly, green cabbage is pretty great too! You really can’t go wrong with either cabbage; both are delicious in the coleslaw.
How to Make Ahead and Store
The coleslaw should remain fresh in your fridge for up to 5 days, especially in an airtight container. Leaving it overnight will actually help to deepen the flavors, so it’s a great dish to make the day before your barbecue or fish fry.
Serving Suggestions
In my house, coleslaw is the summer side. I serve it alongside BBQ Ribs, Grilled Chicken Breast, or as a topping for my Pulled Pork Sandwiches. It also adds a refreshing crunch to Seared Tuna Tacos! And being from Wisconsin, I absolutely need to serve a heaping pile of it with some Crispy Air-Fried Fish!
Recipe
Ingredients
- 3 cups green cabbage shredded
- 1 cup purple cabbage shredded
- 1 cup carrots shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper to create the dressing.
- Add the shredded green cabbage, purple cabbage, and carrots to the bowl with the dressing.
- Toss everything together until the vegetables are evenly coated with the dressing. Refrigerate for at least 1 hour to allow the flavors to meld before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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