gluten-free | dairy-free
This sweet-and-tangy crimson coleslaw is naturally gluten-free and dairy-free—red cabbage, dried cranberries, and green onion in an olive-oil vinaigrette, no mayo at all. Pair it with a crispy gluten-free fish fry (we use Great Lakes whitefish) for a full Wisconsin-style fish-fry meal. Rest the slaw an hour so the flavors meld.
Coleslaw in Wisconsin is different than coleslaw in Georgia, is different—well, you get the point. Regional food specialties can be found nearly everywhere in the country. And we are out to discover them as we travel full-time in our RV. As a lover of coleslaw, I was thrilled to discover a Wisconsin coleslaw, called Crimson Coleslaw, as we traveled through the state. Made with red cabbage and dried cranberries, this unique mayo-less coleslaw is tangy, sweet, and oh-so-delicious. Fish frys are common and loved in Wisconsin, and you’ll find this Crimson coleslaw there as well. So, of course, we had to fry up some Great Lakes Whitefish.
We cooked the entire meal outside using an induction burner to fry the fish to crispy perfection. Since we are gluten-free, we used our Cooking Flour Blend for the dredge. And we served it with our Tartar Sauce. It was delicious!!
Recipe Notes
- You can certainly make the coleslaw without the cumin. It’s a polarizing ingredient, and I can say for certain that it will taste delicious without it.
- If you like your slaw on the sweeter side, you can add a bit more sugar. This coleslaw is sweet and tangy as is, though.
- Resting the coleslaw in the fridge for at least an hour is important. The flavors really do need time to meld.
- For the fish fry, you can use any white fish, such as cod or walleye.
- If you don’t want to make your own Cooking Flour Blend, you can use any GF all-purpose flour.
- We fried the fish on an induction burner outside, and you can fry it on the stovetop in a heavy pan.
Now, go eat something amazing!
Gluten-Free Crimson Coleslaw & Fish Fry
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The Ingredients
For the Coleslaw
- 4 cups red cabbage, sliced or shredded
- 6 oz dried cranberries
- 3 green onions, sliced
- 1/2 red onion, sliced
- 2 tbsp Italian parsley, chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground mustard
- 1/8 tsp cumin
For the Fish
- 2 lb fish fillets, cod, walleye, whitefish, etc
- 2 cups all-purpose flour, gluten free
- 2 cups sunflower oil, or canola oil
- 2 large eggs, beaten
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp black pepper
- 2 tsp kosher salt
The Process
For the Slaw
- Gather all your ingredients. Slice the cabbage, red onion, and green onion and add to a large mixing bowl. Chop the parsley and set it aside.
- Mix all the dressing ingredients into a small bowl and whisk together.
- Add the dressing to the cabbage and onion,s and using tongs, mix to combine. Add the cranberries and parsley and mix to combine.
- Refrigerate for at least one hour and then serve and enjoy!
For the Fish
- Trim the fish and slice into playing card-sized pieces.
- In a medium-sized mixing bowl, mix flour, onion powder, garlic powder, paprika, salt, and pepper together to combine. In another medium-sized mixing bowl, beat the eggs.
- Add the oil to a heavy pan (you will want the oil to reach about 1.5-2 inches deep in the pan) and heat the oil to 350 degrees. Use a probe thermometer to monitor the temperature.
- When the oil is ready, dip one piece of fish into the egg, coating it well but lightly, and then dredge in the flour mixture. Shake off the excess. Add fish to the pan of oil, moving away from your body as you slowly drop it in. Repeat the process with the next two pieces of fish. Fry for 4-6 minutes or until the fish is golden brown. Remove the fish from the pan to a sheet pan lined with paper towels. Repeat for the next batch of fish.