This mayo-based coleslaw is sweet and creamy and similar to those you’d find in your everyday seafood restaurant. I’m not hating on vinegar- and oil-based slaws– they have their place as well– but mayo-based slaws will always have a special place in my foodie soul.
Gimme a cup of coleslaw, a few hush puppies, and a hunk of fried fish, and I’m a happy girl. Who’s with me? Bueller? Bueller?
The actual veggie part of the slaw is up to your own interpretation. I used cabbage, carrots, and red onion. You could also always just pick up a prepackaged bag of slaw mix—they even have fancy versions now with rainbow carrots and shredded golden beets and all other kinds of craziness. Go wild!
You can do so much experimentation with the veggies because the real star of this is the dressing. Sweet, creamy, and a bit tangy, it is made using ingredients you probably already have floating around your kitchen.