Long john silver’s coleslaw copycat recipe
Before we dive into the recipe, let’s talk about the best dishes to pair with Long John Silver’s copycat coleslaw. It goes well with a hot, crispy serving of fried fish or chicken.
Equipment
- mixing bowl
Ingredients
- 4 cups of finely shredded cabbage
- ½ cup of creamy mayonnaise
- ¼ cup of finely diced onion
- 1 tablespoon of granulated sugar
- ½ cup of grated carrot
- 1 tablespoon of Dijon mustard
- ¼ cup of finely diced green bell pepper
- Salt and freshly ground black pepper to taste
- 2 tablespoons of white wine vinegar
- 1 teaspoon of freshly squeezed lemon juice
- ¼ cup of finely diced red bell pepper
- 1 teaspoon of celery seeds
Instructions
Step 1: Prepare the Vegetables
- First, shred your cabbage. If you have a food processor, use it; otherwise, a sharp knife works like a charm. I like mine finely shredded for a closer texture to the original. Next, finely dice your onion, green bell pepper, and red bell pepper, and shred the carrot.
Step 2: Mix the Dressing
- In a large mixing bowl, combine the creamy mayonnaise, sugar, Dijon mustard, white wine vinegar, and freshly squeezed lemon juice. Whisk these ingredients well until they form a smooth and creamy sauce. This is where the magic happens!
Step 3: Combine Everything
- Add the shredded cabbage, diced onion, carrots, green bell pepper, and red bell pepper to the bowl with the dressing. Sprinkle the celery seeds, salt, and freshly ground black pepper over the mixture. Toss everything thoroughly so that the vegetables are evenly coated with the dressing. The aim is for each bite to deliver a burst of flavor.
Step 4: Chill and Serve
- Cover the bowl with plastic wrap or transfer the coleslaw into an airtight container. Let it chill in the fridge for at least an hour. This waiting period allows the flavors to meld beautifully, making each bite truly delightful.
Notes
- Cabbage: Freshly shredded cabbage provides the best texture. If you want to save time, pre-shredded cabbage works too, but make sure it’s finely cut.
- Mayonnaise: Opt for a high-quality mayonnaise. It makes a world of difference.
- Onion: Sweet onions are my go-to because they add a mild flavor that doesn’t overpower the coleslaw.
- Sugar: The granulated sugar adds just the right amount of sweetness to balance the tanginess of the vinegar and mustard.
- Dijon Mustard: Don’t skip this! It elevates the flavor profile in a way that regular mustard can’t.
- Celery Seeds: These tiny seeds pack a big punch, contributing an earthy note that’s essential for authenticity.
Nutrition
Calories: 187kcal
Tried this recipe?Let us know how it was!