Ingredients:

  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, grated
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper, to taste
  • ½ cup mayonnaise
  • 2 tablespoons dill pickles, finely chopped
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. In a large mixing bowl, combine shredded cabbage and grated carrots.
  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until well combined.
  4. Cover and chill in the fridge for at least 30 minutes for flavors to meld.
  5. In another bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, and Dijon mustard.
  6. Stir until thoroughly mixed and season with salt and pepper to taste.
  7. Cover and chill in the fridge for 15 minutes.
  8. Once chilled, serve the coleslaw beside the fish fry and provide the tartar sauce in a small bowl for dipping.