English Pub Slaw in a Pita

English Pub Slaw in a Pita

You can serve this as a main dish, a side dish, taco or in a pita pocket as a sandwich-on-the-go. It’s very versatile!

This is fish and chips, coleslaw addition. Though coleslaw probably dates back to the Dutch, the most common form seen now, using mayo, can be found throughout Great Britain and the US. Fish and Chips, however, is pretty unmistakably English. Using malt vinegar, dill, and sweet gherkins in the dressing makes this salad very reminiscent of fish and chips with tartar sauce.

As for the fish in this slaw, there are two ways to go about it. You can marinade cubes of raw fish in the malt vinegar for 15 minutes or you can choose to poach it first then flake it into the slaw. Both are acceptable, but there are many people who have reservations about the safety of acid denatured fish, so I made both options available in the recipe.

Pub Slaw, Fish and Chips style Coleslaw

English Pub Slaw

By: Semiserious Chefs
Serves: 4-6 pitas or 6-8 side dishes


  • 1/2 cup mayonnaise
  • 2 1/2 T malt vinegar
  • 1 t honey
  • 1 1/2 T finely minced sweet gherkins
  • 1/2 t dried dill
  • 1/2 t dried parsley
  • 1/4 t pepper, or more to taste
  • pinch of salt to taste
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 1/2 cup prepared* white fish; such as cod or halibut

*Either cube the raw fish and allow to denature, like Ceviche, soaked completely in malt vinegar and marinaded for 15 minutes, until ‘cooked;’ OR poach the fish in some salted water or broth until cooked and flake with a fork.


  1. Whisk together the dressing ingredients. (First 8 on the list.)
  2. Add the cabbages and prepared fish to a large bowl and toss with the dressing.
  3. Serve as a side dish, a sandwich, a taco, or stuffed in a pita… many options.

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