Raisin Coleslaw — The Side Dish That's Always Earned a Spot at Mama's Table

Easter at Mama's. We went to service at Greater Grace at 8 AM. Mama wore the same hat she's been wearing on Easter for twenty years. The whole family at her duplex for dinner — ham, mac and cheese, greens, sweet potatoes, dinner rolls. Lemon cake for dessert.

Pop's in the recliner. Tigers on. Sugar in range this week. Sunday at Mama's. She made greens with hambone the way she has since 1985.

Fried chicken Saturday. Buttermilk overnight. Seasoned flour. Cast iron at three-fifty. Drained on a rack. Aiden and CeCe split the wings.

Aiden's 11. The youth basketball league. I'm coaching. He's the best player on the team and he knows it. Zaria's 8. Helps me cook on a step stool. Has opinions about the seasoning.

I sat on the back porch with a beer and looked at the smoker and thought about nothing for an hour.

Drove past Jefferson North on Tuesday. The plant is still the plant. The trucks coming out. I waved at the gate guard out of habit. He waved back even though he didn't know me. The plant is its own neighborhood.

Pop sat in the recliner Sunday. He fell asleep before the third quarter. We covered him with a blanket.

Truck needed an oil change Saturday. Did it myself in the driveway. Took an hour. The neighbor across the street gave me a thumbs-up from his porch. I gave him one back. Detroit men do not waste words on car maintenance.

Plant ran clean this week. The line ran. The body held. The paycheck is the paycheck.

Mama left me a voicemail Wednesday. She said, "DeShawn. Don't forget Sunday." I had not forgotten Sunday. I have not forgotten Sunday in twenty years. The reminder is the love. I called her back.

I read for an hour Sunday night. A book about the auto industry. Half memoir, half history. Made me think about Pop and the line and the fragile contract that built the middle of this country. I underlined the parts that hit.

Filled the propane tank Wednesday. The smoker is the only appliance I baby. Wiped it down. Checked the gaskets. Checked the temperature gauge. The smoker is mine the way Pop's torque wrench was his.

The drive home Friday was the long way around. I took Outer Drive past the lake. The water was still. I do not always notice the water. I noticed Friday.

Aiden had practice Tuesday and Thursday. I drove. He shot threes for an hour after.

I cleaned the smoker Sunday morning. Brushed the grates. Emptied the ash. Wiped down the body. The smoker repays attention. So does most everything that matters.

The basketball court at the rec center got refurbished. New floor. Plays different. Bouncy. I shot a few from the elbow before practice Wednesday. The knee held. The shot fell short.

A catering inquiry came in this week — fifty-person family reunion. Booked. Saturday after next.

The kids next door knocked over my trash cans Tuesday night. Their dad made them help me clean up Wednesday morning. Good man. The kids apologized. I gave them each a Capri Sun. Cycle complete.

I made grocery lists on the back of envelopes the way Mama did. The list this week was short — onions, garlic, half-and-half, cornmeal, a pound of bacon. The list is the recipe of the week before it happens.

The grass came in fast this week. Cut it Saturday morning before the heat. The mower had been sitting all winter. Took three pulls to start. Once it ran, it ran. Some things just need patience.

Aiden and CeCe split the wings, and that was fine — but what made the plate was what was next to the chicken. I’ve been making this raisin coleslaw since Zaria started standing on that step stool next to me, and she’s the one who first told me the raisins were “the best part.” She wasn’t wrong. It’s cool against the heat of cast iron, sweet where the chicken is salty, and it travels well enough that I’m already thinking about that fifty-person reunion two Saturdays from now.

Raisin Coleslaw

Prep Time: 15 min | Cook Time: 0 min | Total Time: 1 hr 15 min (includes chilling) | Servings: 8

Ingredients

• 6 cups green cabbage, finely shredded (about 1/2 medium head)
• 1 cup shredded carrots (about 2 medium carrots)
• 3/4 cup raisins
• 1/4 cup red onion, finely diced
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Prep the vegetables. Finely shred the cabbage using a sharp knife or mandoline. Shred the carrots on the large holes of a box grater. Dice the red onion fine. Combine the cabbage, carrots, red onion, and raisins in a large mixing bowl.
2. Make the dressing. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and fully combined.
3. Combine. Pour the dressing over the cabbage mixture. Toss thoroughly until every strand is evenly coated. Taste and adjust salt or vinegar as needed — the slaw should be creamy, tangy, and just slightly sweet.
4. Chill. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. The cabbage will soften slightly and the raisins will plump as they absorb the dressing. Overnight is even better.
5. Serve. Toss once more before bringing to the table. Serve cold alongside fried chicken, ribs, or pulled pork. Keeps refrigerated for up to 3 days.

Nutrition (per serving)

Calories: 185 | Protein: 1g | Fat: 11g | Carbs: 22g | Fiber: 2g | Sodium: 210mg