Campers’ Coleslaw — The Side That Fed the Whole Block

I made gumbo for the building. Fifty people on the balcony and parking lot. The gumbo was the best I've ever made — the roux was dark as midnight, the shrimp was perfect, the sausage was smoky, and somewhere in the bowl, in the taste, in the three generations of women who carried this recipe north, was Marc. Marc who ate six plates at the Fourth of July. Marc who called my food "fire." Marc.

Gumbo carries the soul, but it never stands alone — not in my family, not when fifty people are standing in a parking lot in Marc’s honor. I knew the bowl would do the heavy lifting, but I needed something cool and steady on the side, something that could sit out all afternoon without fuss, something that let people keep coming back. This Campers’ Coleslaw was exactly that: humble, dependable, the kind of dish that disappears without anyone announcing it—just like the best kind of love.

Campers’ Coleslaw

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus 1 hour chill) | Servings: 10

Ingredients

• 1 medium head green cabbage, finely shredded (about 8 cups)
• 2 cups shredded purple cabbage
• 2 large carrots, peeled and grated
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 green onions, thinly sliced

Instructions

1. Prep the vegetables. Finely shred the green and purple cabbage using a sharp knife or mandoline. Grate the carrots on the large holes of a box grater. Combine cabbage, carrots, and green onions in a large mixing bowl.
2. Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth and fully combined.
3. Toss and coat. Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated. Taste and adjust salt, sugar, or vinegar as needed.
4. Chill before serving. Cover the bowl and refrigerate for at least 1 hour. This allows the flavors to meld and the cabbage to soften slightly while retaining its crunch — ideal for outdoor serving.
5. Serve. Give the slaw a final toss before serving. It holds well for several hours, making it perfect for large gatherings where the food sits out.

Nutrition (per serving)

Calories: 115 | Protein: 1g | Fat: 9g | Carbs: 9g | Fiber: 2g | Sodium: 205mg