Creole Coleslaw


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.


Orange Roasted Carrots

I’ve never been a carrot lover until recently, so I had to experiment with carrot recipes to find one I truly liked. I make these carrots about once a week at work and customers line up for them. Even people that don’t like carrots will eat these. I’ve got a faithful following for this “easy to make” side dish. My mom’s dogs beg for them and her exotic “talking” birds say “YUM” when given a carrot or two.

These are a perfect side dish for a party or holiday meal and this recipe is a good way to get even a finicky child to eat their carrots.

  • 1 pound of carrots, sliced into 1/4″ thick slices, or you can use fresh, whole carrots with the tops trimmed off
  • 1/2 cup orange juice (I use store-bought Tropicana, not from concentrate)
  • 1/3 cup dark brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tbsp dried dill weed
Cook the carrots by steaming or boiling until fork tender, being careful not to overcook. They need to hold their shape. Drain and arrange in a single layer in a baking or casserole dish.
Top carrots with brown sugar first, then butter, orange juice and dill. Bake in 350F oven for 20-30 minutes, stirring about halfway through, until “sauce” has begun to thicken around the carrots. Make sure you don’t brown the carrots or let them dry out. You may want to stir them more than once.
Serves 6-8