Creole Coleslaw

creolecoleslaw

I was never a fan of coleslaw growing up, mainly because my grandmother didn’t make it and my Dad thought Captain D’s had good slaw. Sugar and mayonnaise mixed with murdered cabbage never appealed to me. It wasn’t until later in life when I had to cook for others that I grew to appreciate coleslaw, then and after I created my own version.

I have a lot of Louisiana influences in my cooking because part of my family is from New Orleans. Those flavors have always appealed to me and I use them quite often in a lot of dishes I prepare. At work we serve fish on Fridays and most people expect coleslaw with their fish, so I developed this recipe many years ago and it has become a “most requested” from my customers. Now they are begging for the recipe, so here it is.

If you’ve only eaten everyday coleslaw, give this recipe a try. It’s tart, not sweet, with just a hint of spice making it a perfect side dish for fish or BBQ.

  • 1 head of cabbage rough chopped (I prefer it chunky, not shredded like store-bought coleslaw)
  • 1 bell pepper, minced
  • 2 tbsp dill relish
  • 1 large tomato chopped
  • 2 tbsp Creole mustard
  • 1 cup mayonnaise (I use Kraft, if you’re used to eating mine at work)
  • 2 dashes Tabasco or Texas Pete’s hot sauce
  • 1 tbsp Cajun seasoning
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • 2 tsp celery seed
  • salt and pepper to taste

In a large bowl, combine the mayonnaise, mustard, hot sauce, vinegar, sugar, celery seed and cajun seasoning. To the wet ingredients, add the cabbage, bell pepper, tomato and dill relish. Toss well to combine. Refrigerate until ready to enjoy.

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