Coleslaw (Carter Family Favorites)
Submitted by heidij19632
Carter family coleslaw shreds fresh green cabbage, crisp apples, celery, and carrots, then dresses them with mayo and celery seed. The salt-water soak is the secret. Old-school Southern fish-fry slaw with a little Appalachian wisdom.
YIELD
12 servingsPREP
30 minCOOK
0 minREADY
3 hrsThis coleslaw comes from the Carter family playbook, which means there’s no shortcut and no apology for it. The cold salt-water soak isn’t just tradition. It coaxes out any hidden critters from the cabbage leaves and crisps the shred at the same time.
Fresh, firm cabbage is essential. The recipe note says it plain: limp white cabbage isn’t worth the bother. Look for tight heads with squeaky leaves, the kind that resists when you press it.
The trio of apples, celery, and carrots gives the slaw its character. Apple brings sweet acid, celery adds crunch and vegetal freshness, and carrot brings color plus subtle sugar. Shred everything fine. Big chunks read like a salad rather than slaw.
The two-hour fridge rest is non-skippable. Mayo needs time to soften the cabbage and let the celery seed perfume the whole bowl. Skip it and you’ve got crunchy mayo-tossed shreds, not slaw.
Keep this cold all the way to the table. Mayo at room temp turns dangerous fast, especially at outdoor fish fries.
Pro Tips
- Use a Granny Smith or Honeycrisp apple. Mealy apples turn brown and ruin the texture.
- Toss the shredded apple with a teaspoon of lemon juice to keep it from browning.
- For looser slaw, add a tablespoon of cider vinegar and a teaspoon of sugar to the mayo.
- Make the dressing separately and toss right before serving for crisper-textured slaw.
Variations
- Add a teaspoon of Dijon mustard and a splash of buttermilk for a tangier dressing.
- Stir in a tablespoon of poppy seeds along with the celery seed for added crunch and color.
- Mix in a small handful of golden raisins for a sweet pop in every bite.
Ingredients
Directions
Cut the cabbage in quarters, place in a large bowl of well salted cold water, and let stand for at least 1 hour. This is to make sure any possible “critters” emerge - nothing spoils good slaw like a many-footed friend.
Once soaked, drain and place the cabbage on a large chopping board and chop away like mad. The cabbage must be very finely shredded.
Dump into a big bowl and shred the apples, celery, and carrots. Add to cabbage, stir in celery seed, salt, and mayonnaise, and blend well.
Refrigerate at least 2 hours before serving to allow flavors to If slaw is to be transported to fish fry site, keep very cold. Mayonnaise mixture can be deadly if allowed to stand too long at room temperature.
Note:
Don’t bother if the cabbage is the white limp variety - your slaw won’t be worth the makings.
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