Best Coleslaw Fish Wich Recipes
CREAMY COLE SLAW RECIPE
This quick and easy coleslaw recipe is a traditional side dish for lots of great southern foods. You'll find it served up with BBQ, Fried Chicken, Fish and Seafood at most family gatherings. It's also a favorite on Hamburgers, Hot Dogs and BBQ Sandwiches. Just a few simple ingredients are all you'll need.
Provided by Steve Gordon
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- Peel away outer layers of cabbage, rinse under cool running water.
- Slice the stem end off of the cabbage.
- Place cabbage on end, cut in half, then cut each half into quarters.
- Grate the cabbage quarters, chopping any larger leftover pieces.
- Grate the carrot.
- Finely chop the pickles.
- In a large mixing bowl, add the cabbage.
- Add carrots
- Add pickles
- Add mayonnaise
- Add sugar
- Gently stir the ingredients until fairly well mixed.
- Add black pepper
- Add salt
- Add Vinegar
- Stir the ingredients again until mixed well.
- Serve and Enjoy.
COLESLAW FISH-WICH
This sounds a little strange but I love these. The recipe comes from a cookbook called "More Favorite Name Brand Recipes". I cheat a little and buy packaged coleslaw. I also like to put the fish sticks in first then add the coleslaw on top, but you can go either way.
Provided by True Texas
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss cabbage, green pepper and celery.
- Combine mayonnaise, vinegar, milk, sugar, salt, pepper, celery seed and mustard.
- Mix. Pour over cabbage. Cover, refrigerate.
- Drain very well.
- Cook fish sticks. Add slaw to bun.
- Add fish sticks on top of slaw.
Nutrition Facts : Calories 323.5, Fat 11.9, SaturatedFat 2, Cholesterol 15.5, Sodium 737.8, Carbohydrate 43.8, Fiber 2.9, Sugar 8.5, Protein 10.4
FISH HOUSE COLE SLAW
This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.
Provided by jp mims
Categories Vegetable
Time 45m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, sugar, vinegar and salt.
- Bring to a rapid boil.
- Slowly pour hot mixture over cabbage, peppers, onions and carrots.
- DO NOT STIR.
- Cover and let stand one hour, then refrigerate 24 hours.
- Stir and serve.
Nutrition Facts : Calories 204.8, Fat 11, SaturatedFat 1.4, Sodium 216.4, Carbohydrate 26.8, Fiber 2.5, Sugar 24.1, Protein 1.5
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