Cool, creamy, and just a little tangy. The perfect partner to everything we make.

Every good seafood meal deserves a great slaw. Ours is classic Southern — creamy and cool with a bright vinegar edge that cuts right through fried fish. It’s the kind of side that ties a plate together and disappears fast.

Make it at least an hour ahead. It only gets better as it sits.

What You’ll Need

• 1 small head green cabbage (about 6 cups shredded), or a 14 oz bag of pre-shredded coleslaw mix
• 1 large carrot, grated (skip if using a mix with carrots)
• 3 green onions, thinly sliced
• Optional: ½ cup shredded purple cabbage for color

For the dressing:

• ¾ cup mayonnaise (Duke’s if you can get it)
• 2 tablespoons apple cider vinegar
• 1 tablespoon white sugar
• 1 teaspoon celery seed
• ½ teaspoon dry mustard
• Salt and black pepper to taste

How to Make It

If using a whole cabbage, quarter it, remove the core, and shred thinly with a sharp knife or mandoline. Place the shredded cabbage, carrot, and green onions in a large bowl. Sprinkle lightly with salt and toss. Let sit 10 minutes to draw out some moisture, then squeeze or press out as much liquid as possible.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, dry mustard, salt, and pepper. Taste and adjust — add more vinegar for tang, more sugar for sweetness, more mayo for creaminess.

Pour the dressing over the cabbage mixture and toss well to combine. Cover and refrigerate for at least 1 hour before serving. Taste again before serving and adjust seasoning.

Serve cold alongside fried trout, hush puppies, whole grilled fish — or honestly, with anything.

A Note from Belles

Simple ingredients. Real flavor. That’s what we believe in at Belles Seafood Market. Come see us in Hastings and let us help you bring a great meal to your table.