This weekend we had an at-home fish fry with friends. They brought the walleye and fried it up and I made the sides. For me an essential side with fish is coleslaw. I also like coleslaw on my fish tacos. I have had some really awesome slaws and some very mediocre…or worse…slaws. I like my coleslaw to have crunch and to be a little tangy, a little bit sweet. It’s something that should be made a bit ahead so the flavors can marry. It even makes a great midnight snack, speaking from experience!


10 cups, approximately, of shredded or finely chopped cabbage

1 cup of matchsticked carrots

1/2 cup of matchsticked radishes

1/2 cup of red onion chopped (more or less based on personal taste)

2/3 cup mayonnaise

1/4 cup half n half

1/4 cup buttermilk

1/3 cup granulated sugar

2 T white wine vinegar

2 T fresh lemon juice

salt and pepper to taste



You can shred your own cabbage or purchase a bag of shredded cabbage (2# bag). Shred or use a mandolin to matchstick your radishes and carrots. Chop your onion.


Mix your vegetables together in a large bowl.


Whisk the remaining ingredients together and pour over the vegetables. Toss well and refrigerate. Mix a couple more times before serving.



NOTE:  Like any salad you can add or delete items. Just don’t delete the cabbage or it wouldn’t be coleslaw. According to NPR the term coleslaw came from the Dutch term koolsla… “kool” means cabbage and “sla” means salad. We anglicized kool into cole.  While it’s best served cold, it’s coleslaw, not cold slaw.

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