Coleslaw is an extremely time-honored side dish that is served with all sorts of things in the South. Cole is actually an old English word for “cabbage,” which is of course what coleslaw is always made out of. This is my very favorite coleslaw recipe. In the South, creamy slaws like this one are traditional with fish dinners, and this is the slaw we always serve at our fish fries. It is served cold and smooth and is just perfect with fried fish and hushpuppies. Vinegar-based slaw is the classic to go with barbecue, but this one happens to taste great with barbecued meats, too.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
In a large bowl, combine the cabbage, onions, tomatoes, mayonnaise, salt, and pepper. Toss thoroughly. (You can prepare this up to 6 hours in advance and store it, covered, in the refrigerator. But if you do, do not add the salt until you’re ready to serve the slaw, and toss it again just before serving; otherwise, the slaw becomes watery.) Garnish with basic barbecue rub, if desired.
Step 2
Serve immediately.
