Rustic Mississippi Fish House Coleslaw

Bahan-bahan

Ingredients (8-10 servings)

- 750g green cabbage, finely shredded

- 100g carrots, peeled and finely shredded

- 40g red onion, very thinly sliced or minced

- 100g mayonnaise (Duke's recommended)

- 25g apple cider vinegar

- 15g Creole mustard (or coarse-grain mustard)

- 20g granulated sugar

- 5g celery seed

-2g kosher salt

- 1g cracked black pepper

- Optional: dash of hot sauce or pinch of cayenne

Arahan

Instructions

1. Prep the Veggies: Shred cabbages and carrots using a mandoline or sharp knife. Toss them in a large bowl with the sliced onion.

2. Make the Dressing: In a separate bowl, whisk together mayo, vinegar, mustard, sugar, celery seed, salt, pepper, and any optional heat.

3. Mix & Marry: Pour dressing over the veggies and toss until everything is lightly but evenly coated. It should bind, not drench.

4. Chill: Refrigerate 30-60 minutes before serving to let flavors meld. Avoid overnight storage to keep it crisp.

Nota

Vibe Notes

- This is a tangy, slightly creamy slaw - not overly sweet. - Add a splash of pickle juice or chopped green pepper for extra bite. - Serve ice cold with fried catfish, hush puppies, or BBQ ribs.

- 600g Cabbage

- 150g Red Cabbage