Best Hanks Cajun Coleslaw Recipes

CAJUN COLE SLAW

Cajun Cole Slaw image

A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time.

Provided by Outta Here

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon louisiana hot sauce
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 lemon, juice of
1 teaspoon garlic powder
salt, to taste
ground black pepper, to taste
2 green bell peppers, seeded and thinly sliced
1 medium onion, peeled and shredded
1 large green cabbage head, shredded

Steps:

In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
Stir in the garlic powder and salt and pepper.
Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
Refrigerate for at least an hour.
Serve cold.

CAJUN COLESLAW

Cajun Coleslaw image

Packed full of bold flavors, this cajun slaw is a simple and delicious side. Great for tacos and BBQ, it's perfectly creamy with just the right amount of spice.

Provided by Betty Davies

Categories Salad Side Dish

Time 10m

Number Of Ingredients 10

Ingredients

1 cabbage ((shredded))
10 ounces shredded carrots (284g)
1 red bell pepper ((cut thinly))
1 green bell pepper ((cut thinly))
½ cup fresh cilantro ((chopped) 8g)
2 cups mayonnaise (460g)
¼ cup apple cider vinegar (60ml)
2 tablespoons Cajun seasoning
1 tablespoon dijon mustard
salt and pepper to taste

Steps:

Shred the cabbage and cut the rest of the vegetable and herbs.
Add all of the ingredients to a large bowl and combine well.
Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 286 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

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

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.