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Easy Cajun Coleslaw.

Cajun Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Refrigerate: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: Cajun-American

Description

This cajun coleslaw is fresh and crunchy with sweet and spicy flavors. It is so easy to make and is a unique and unexpected side dish to serve with dinner or to bring to a barbecue party.


Ingredients

Units Scale
  • 1 16 ounce package coleslaw cabbage mix * (7 1/2 cups)
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar or white vinegar
  • 1 small or 1/2 medium jalapeno pepper, seeds removed, finely minced*
  • 2 tablespoons minced pickled jalapeno peppers, optional
  • 1 tablespoon pickling liquid from jar, optional
  • 2 tablespoons granulated sugar or sugar substitute
  • 1 teaspoon celery salt
  • 1/2 - 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Dijon mustard

Instructions

1.  In a small bowl or measuring cup, stir together the dressing ingredients. Taste for flavoring. Add more spice, sugar or vinegar. Whisk them well until smooth.

2.  Place the coleslaw cabbage mix into a large bowl and pour half of the dressing over it. Mix well. Cover with plastic wrap and store in the refrigerator for at least an hour.

3.  Before serving, add more dressing and stir well. If you want it even creamier, you can stir in 2 tablespoons of milk or an extra tablespoon of mayo.


Notes

*The coleslaw package has both red and green shredded cabbage and carrots.

*Taste the dressing and add more sugar, mayo, vinegar or seasonings as you prefer.  You can start with a half Jalapeno and always add more if you want the coleslaw to be spicier.

*If you want to lower the sugar carbohydrates or make it a keto coleslaw, use a sugar substitute like Allulose, Monkfruit or erythritol.

*If you don't have pickled jalapeños, use 2 teaspoons more vinegar, 1 teaspoon more sugar and use a larger jalapeno pepper.

*Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.  If the coleslaw has too much liquid as it sits, drain off some before serving.