Simultaneously tangy, sweet and over-the-top creamy, my Cajun coleslaw is a stand-out side dish for soooo many meals, y'all!! Salt, black pepper, and cayenne soften and season the store-bought slaw for quick post-prep serving times. And, the easy, no-cut coleslaw dressing whips up in just minutes. Then, you chill them both in the fridge separately so that they combine together into one ridiculously delicious, flavor-popping salad that's ready in about one hour. Yep and yay...
It's Just Another One of Those Southern Things, Y'all...
They say that coleslaw recipes can be traced back to the ancient Romans. And, I totally believe this. Because, it seems to me that dressing up raw, shredded cabbage and carrots, and pairing them with complementary sauces and condiments is just a natural occurrence that was bound to happen very, very early on planet Earth.
However, just like with all classic dishes, we Southerners have found a way to make our own versions of coleslaw. We remoulade it, of course. And, we add ANYTHING creamy we can to the usual slightly sweet, a tad vinegary dish, as well.
Well, I'm no exception, y'all. I love my slaw MY way!! And, I'm happy to say that I've finally perfected my own Cajun coleslaw recipe. It took several attempts to actually get it right enough to share with y'all.
But, I just kept on going and going with it. Because, truth be told, the stifling hot, high humidity season in south Louisiana lasts the better part of the year down here. And, alllll of the grilled steak and chicken dishes are all that much better when served alongside a bowl of freshly made slaw.
So, not only am I sharing my Cajun coleslaw recipe with y'all. I'm also sharing my timing and chilling secrets that make the entire, successful process about 60 minutes long, with only about 10 minutes of hands-on time.
So, yep, this recipe is super special to me, y'all. It boasts a super creamy consistency. And just enough sugar and vinegar to keep those alternating aftertaste explosions dancing on your tongue. Oh, and of course, an all-star south Louisiana spice cast that makes this version of the classic dish a year-round, show-stopping side. Indeed.
How to Make Cajun Coleslaw
Start by gathering the ingredients:
Then, whip up the easy homemade Cajun coleslaw dressing:
Now, cover and chill the slaw mix and the dressing separately. The seasonings in the cabbages and carrots will start to break down the tougher flesh. And, the dressing will become cold enough in the resting time to serve just minutes after you combine the two bowls.
When ready to serve, pour the sauce over the slaw. Then, toss well until combined. Finally, let rest out for about 15 minutes for the Cajun coleslaw dressing and slaw to combine into lip-smacking deliciousness.
And that's it, y'all!!
I took great pains to make this a no-cut recipe, so this Cajun Coleslaw literally comes together in minutes. And, since the dressing is so flavorful, it only needs 30 minutes of chilling time and 15 minutes of post-fridge resting time to come into its full flavor fruition.
Oh, the creaminess, y'all! The lusciousness of this dish really does hit all the right comfort food spots on your tongue. And, the Creole mustard, traditional south Louisiana seasonings, touch of ranch dressing, and local cane vinegar combine to create a symphony of lingering, scrumptious flavors.
Best of all, and this recipe is forgiving, too, y'all. You can make a few adjustments using what you have on hand. And, it will still be wonderfully different. Promise!
Share this Cajun coleslaw with those who bring the ideal balance of sweetness and sass into your life. Much food love, and see y'all on the yum side...
- 1 16-ounce bag coleslaw mix
- salt, black pepper and cayenne pepper to taste
- ½ cup mayonnaise
- ¼ cup gluten free ranch dressing
- ¼ cup jarred roasted red peppers
- 1 tablespoon Steen's cane vinegar, see notes for substitutions
- 1 tablespoon Zatarain's Creole mustard
- 1 teaspoon sugar
- ½ teaspoon dried parsley flakes
- ¼ teaspoon dried paprika
- ¼ teaspoon onion powder
- ⅛ teaspoon celery seed
- Pour the bag of coleslaw mix into a large bowl with a fitted lid. (See the bag's instructions on how to clean the veggies first, if necessary).
- Season the slaw mix liberally with salt, black pepper, and cayenne pepper.
- Stir all of the remaining ingredients until well combined in another bowl with a fitted lid.
- Cover and refrigerate both bowls separately in the fridge for at least 30 minutes, but up to several hours.
- When ready to make the slaw, stir the coleslaw dressing into the seasoned slaw mix.
- Let stand out at room temperature 15 minutes, then give it a really good stir before serving. Initially, the vinegar will be a bit overpowering. However, letting the Cajun coleslaw stand out for several minutes makes the flavors balance out quickly.