Best Cajun Coleslaw Recipes

CAJUN COLESLAW

Cajun Coleslaw image

A zesty summer salad from the flavor center of the universe-Louisiana. Posted from an online source in response to a recipe request. Cook time is refrigeration time before serving.

Provided by Molly53

Categories Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
juice of one lemon
1 teaspoon Tabasco sauce or 1 teaspoon other louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
3 teaspoons salt (or to taste)
1 large cabbage, shredded
4 bell peppers, sliced
2 medium onions, minced

Steps:

Whisk the mayonnaise and the mustard together.
Slowly whisk in the olive oil; mixture should retain mayonnaise consistency.
Add the hot sauce; whisk.
Add ketchup; whisk.
Add the seasonings and wine vinegar.
Beat thoroughly, slowly adding the lemon juice.
Place vegetables in a large bowl and pour dressing over.
Stir well, and refrigerate at least one hour (preferable overnight) before serving.

CAJUN COLESLAW

Cajun Coleslaw image

Make and share this Cajun Coleslaw recipe from Food.com.

Provided by CookinCowgirl

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup green pepper, minced
3 tablespoons green onions, white tops and some green
3 tablespoons celery, minced
1 tablespoon parsley, inced
4 cups coleslaw mix, like Dole's
2/3 cup mayonnaise
4 tablespoons cider vinegar
2 tablespoons milk
1 teaspoon sugar
louisiana hot sauce or Tabasco sauce
1/2 teaspoon dry cajun seasoning (Zatarain's, Prudhomme's)
salt and pepper

Steps:

Mince the vegetables.
In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning.
Toss the coleslaw and vegetables in the dressing.
Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 93.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 150.9, Carbohydrate 8, Fiber 1.1, Sugar 3.1, Protein 0.9

CAJUN COLESLAW

Cajun Coleslaw image

Make and share this Cajun Coleslaw recipe from Food.com.

Provided by princess buttercup

Categories Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

5 tablespoons mayonnaise (heaping)
1 teaspoon hot sauce (or more to taste)
2 tablespoons yellow mustard (heaping)
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon garlic salt
1/8 teaspoon red pepper (or to taste)
1 tablespoon steak sauce
1 lemon, juice of
3 teaspoons salt (to taste)
4 bell peppers, sliced
2 medium onions, shredded
1 large cabbage, shredded

Steps:

Combine ingredients for dressing in medium size bowl;in order, mixing well before adding next ingredient.
Place shredded cabbage, peppers, and onions in a large salad bowl.
Pour sauce over and toss well.
Chill.
This should be done about an hour before serving.
Tastes even better the next day.

Nutrition Facts : Calories 80.5, Fat 3.1, SaturatedFat 0.5, Sodium 802.6, Carbohydrate 13, Fiber 4.5, Sugar 6.9, Protein 2.5

HANK'S CAJUN COLESLAW

Hank's Cajun coleslaw image

Family was having a pot luck and Hank wanted to come up with something special as a side dish. This was his final outcome and it is wonderful. Very fresh and bright taste! This is not a sweet Cole slaw its' wonderful on hot dogs and fish tacos. I like mine with a little sweet so I add a heaping Tbsp sugar to mine.

Provided by Molly Stingley @MollyKay

Categories Other Side Dishes

Number Of Ingredients 17

Ingredients

5 tablespoon(s) mayonnaise
2 tablespoon(s) yellow mustard
2 tablespoon(s) olive oil
1 teaspoon(s) louisiana hot sauce
2 tablespoon(s) ketchup
1 tablespoon(s) apple cider vinegar
1 tablespoon(s) worcestershire sauce
1 large lemon juice and zest
1 teaspoon(s) garlic powder
1/2 teaspoon(s) celery seed
to taste - salt and pepper
1 large red bell pepper
1 large green or yellow bell pepper
1 medium red onion
4 slice(s) crispy bacon chopped fine
1 large chopped (shredded )cabbage
1 tablespoon(s) sugar (optional)

Steps:

In a large bowl mix mayo and mustard with a wisk. Slowly add in olive oil. Continue to wisk till mixture returns to original mayo texture.
Add hot sauce, ketchup , vinegar, worcestershire and lemon juice and zest. Wisking completely after each.
Stir in garlic powder, celery seed, salt and pepper.
Stir in cabbage, peppers, onions and bacon thoroughly.
Refrigerate for at least one hour to let flavors meld together. Overnight is even better.

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