We are a couple weeks into the Lenten season and that means Friday fish fry (welcome to Wisconsin!). A fish fry is not complete without staple side dishes. One of them is our family favorite, Coleslaw.
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Coleslaw is perfect not only for a fish fry, but for any side dish. Great for summer, a potluck, with some pulled pork sandwiches… the list goes on. Coleslaw is very versatile!
My coleslaw recipe has a creamy sauce but it is not overly “mayonnaise” flavored like some I have tried. I like to taste the other ingredients, not have them overpowered by mayo. This recipe has an excellent balance of sweet, salty, and acid from the vinegar and lemon juice.
Speaking of mayo… I always use the “real” kind. Be that actual homemade mayo or from the store. NO “Miracle Whip” here. Yuck. But you do you, if you don’t like mayo I won’t judge…
Suggested Recipes:
Zucchini Fritter Cakes
Strawberry Fluff Salad
Perfect Roast Chicken
Recently, I went to make this recipe but realized I was out of lemon juice. I used lime juice instead and it was sooo good! I may even prefer it over lemon juice. Either way, use what you have- it will turn out great!
Coleslaw is always best when it has several hours to rest. This allows the sauce ingredients to soak into the vegetables. It can easily be made a couple of days in advance which can be very helpful, especially if you are preparing for a large gathering or party. This will stay good for up to a week in your refrigerator.
Feel free to adjust the vegetables if needed. We like carrots so I normally add double the amount and I rarely measure my cabbage and onions.
Go ahead and use a pre-shredded coleslaw mix if you need this recipe to be even simpler! (I suggest about 32 oz of pre-shredded mix, if you use one 16 oz bag, it will just be a little “soupy”)
I either dice by hand or use a grater like this vegetable grater.
Can you tell it is a pretty forgiving recipe!?
I hope you all enjoy this coleslaw recipe as much as we do!
Thank you for stopping by the homestead!
Until next time,
Melissa
Family Favorite Coleslaw
Ingredients
- 8 cups freshly diced cabbage about one head
- 1/4 cup sliced or shredded carrots
- 2 tbsp minced onions
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk (add an extra splash of vinegar or lemon juice to milk and let it sit for a few minutes = buttermilk!)
- 1 1/2 tbsp vinegar white or apple cider
- 2 1/2 tbsp lemon juice or lime juice
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
- In large bowl, mix together all vegetables (or pour out pre-shredded mix).
- In smaller bowl, add all remaining ingredients and whisk until smooth.
- Pour sauce ingredients over vegetables and combine.
- Cover and refrigerate for several hours or overnight.
Love this coleslaw!
Thank you!!