Cole Slaw Recipe - Mississippi Fish Camp Style
This creamy Southern-style cole slaw is a true Mississippi fish camp classic — made with shredded cabbage, carrots, and a buttermilk-mayonnaise dressing that’s slightly sweet, slightly tangy, and perfectly refreshing alongside fried catfish or barbecue.
Equipment
- food processor
- box grater optional
Ingredients
- 6 cups shredded cabbage use a food processor to help with this job; otherwise, a box grater will do
- 2 carrots shredded
- ½ small onion finely diced (don't use a food processor/grater or the onion will taste too strong)
- 1 cup mayonnaise
- ½ cup buttermilk
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
Instructions
- Mix the cabbage, carrots and onions in a large bowl.
- In a smaller bowl, mix all of the other ingredients to make a smooth dressing.
- Pour the dressing over the vegetables and toss until well coated.
- Cover and refrigerate the cole slaw for at least 30 minutes to an hour before serving. Stir again before serving.
Notes
Nutrition Notes
- Using light mayonnaise can reduce calories by about 100 and fat by 11 g per serving.
- The buttermilk and apple cider vinegar add tang while keeping the dressing creamy and balanced.
- This cole slaw is rich in vitamin C and beta carotene thanks to the fresh cabbage and carrots.