At our house, we often eat seafood (one of the many benefits of living near the coast) and this coleslaw recipe is the perfect accompaniment to a fish dinner – plus it’s so easy to make!
This is a recipe that my husband Jack has perfected over the years. The combination of seasonings (including his secret ingredient – Colman’s powdered mustard) added to the mayonnaise, plus a touch of sugar for sweetness gives this coleslaw that perfect balance of flavors.
Although we most often eat this with seafood, this coleslaw also works really well on a pulled pork or Rueben sandwich. Also, we shred our own cabbage and carrots for this dish, but if you’re in a rush and want to use the pre-shredded cabbage mix you can find in some supermarket produce sections – go right ahead. The dressing will work just as well on the pre-shredded mix – just be sure to adjust the quantity of dressing accordingly based on the size of the bag.
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