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My Cajun coleslaw is simultaneously tangy, sweet, and over-the-top creamy, y'all!! A refreshing side that pairs well with innumerable mains, this delectable delight takes just 15 minutes to prep. Yep and yay...
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Cajun Coleslaw is Cool & Creamy Side Dish Satisfaction
Cajun coleslaw incorporates traditional South Louisiana spices and condiments into the classic recipe, featuring cabbage and carrots tossed in a mayo-based dressing. Sometimes, as in this original take, locally produced vinegars are used to further infuse the dressing with regional flavors.
My Louisiana Cajun coleslaw is an easy, no-cut recipe that you can put together in about 15 minutes. And it's really, really good, y'all!! The super creamy dressing, jazzed up with local spices, mustard, and vinegar, creates an authentic New Orleans flavor profile that coats each fresh veggie piece to perfection!
And, Cajun slaw is just so easy, too, y'all! So, you can whip it up in no time, then slide it into the fridge to let those bold, luscious flavors develop into cold-dish dreaminess while you prepare the rest of the meal. Indeed!!
Ingredients & Essentials
- One 16-ounce bag of coleslaw mix is perfect for this recipe. You can substitute 6 to 8 cups of finely chopped or shredded green and red cabbage and carrots, if needed.
- Mayonnaise provides much of the luxuriousness of the Cajun coleslaw dressing. Therefore, it's important to use a good brand. I'm loyal to Blue Plate, a regional favorite with just a hint of sweetness. I also recommend Duke's for this recipe, too.
- Creole mustard is a coarse-ground mustard with a distinctive South Louisiana flavor kick that's widely used in both Cajun and Creole cuisine. It's easy to order online. But, if you're making the recipe soon, you can substitute any coarse-ground mustard, such as Dijon.
- Vinegar adds the signature tanginess to the recipe, perfectly balanced by the sugar. I use local Steen's cane vinegar, made from sugar cane and with its own subtle sweetness. However, you can also use apple cider vinegar with great success.
- Pimentos enhance the presentation of this Cajun coleslaw with bold, striking color. Their texture also pairs perfectly with the green and purple cabbages and carrots, making them a suitable addition to the recipe that helps this dish stand out from the rest.
What to Serve With Cajun Coleslaw
Cajun coleslaw is a super versatile side that pairs with a wide variety of main dishes, including:
- Cajun chicken tenders and coleslaw make a delicious pairing that's just as perfect for a weeknight dinner as for a picnic.
- Pan-seared snapper with Cajun coleslaw is a super-quick meal you can throw together in about 30 minutes. Make the slaw first, then refrigerate it while you prepare the fish on the stove.
- Grilled boneless chicken thighs are a melt-in-your-mouth main dish that's perfect for backyard barbecues. The hot chicken and cold Cajun slaw are a scrumptious pairing that you'll crave again and again.
- Cajun fried shrimp and coleslaw are a traditional South Louisiana meal pairing that has stood the test of time. You can also turn them into a po'boy by piling them high on French bread with mayo, mustard, lettuce, and tomato.
Storage
Store the Cajun coleslaw in an airtight container in the refrigerator for up to three days.
Freezing
I do not recommend freezing Cajun slaw. Once thawed, the dressing will separate and taste watery, and the vegetables' texture will be wilted.
Top Cajun Coleslaw Recipe Tips
For the best taste and texture, cover and refrigerate the Cajun coleslaw for about 1 hour before serving. This will give ample time for all of the flavors to meld and for the cabbage and carrots to soften.
Stir the coleslaw right before serving. This will recombine all the ingredients, evenly distributing the dressing throughout the veggies.
This dish is easy to over-season, especially if it's your first time making it. Add salt, black pepper, and cayenne sparingly to the coleslaw at first. Then, stir, taste, and add more if needed.
How to Make Cajun Coleslaw
Pour all of the Cajun coleslaw dressing ingredients into the bottom of a large bowl.
Stir to combine.
Then, add the coleslaw mix and toss until combined. You may want to add the shredded mixture in batches to make it easier to incorporate the vegetables into the dressing.
Then, cover and refrigerate until ready to serve.
And that's it, y'all!!!
This Cajun coleslaw is so simple yet so refreshingly satisfying! It's got that creamy, New Orleans-style dressing featuring alternating sweet and spicy flavors. And, it's also full of tender-crisp cabbage and carrots that help you reach your daily veggie intake with just the right amount of crunchy deliciousness. For sure!!
Share with those who are just as confident and courageous as they are cool, calm, and collected. Much food love, and see y'all on the yum side...
More Cajun-Style Cabbage Recipes
This post was originally published on June 17, 2022, and was updated with new content and photos and republished on April 9, 2026.
Cajun Coleslaw
Ingredients
- 1 16-ounce bag coleslaw mix
For the Cajun Coleslaw Dressing
- ¾ cup mayonnaise
- 2 tablespoons Steen's cane vinegar or apple cider vinegar
- 1 tablespoon coarse-ground mustard such as Creole mustard or Dijon
- 1 4-ounce jar pimentos, drained
- 2 tablespoons sugar
- 1 teaspoon dried parsley flakes
- ½ teaspoon onion powder
- ¼ teaspoon dried paprika
- ⅛ teaspoon celery seed
- salt, black pepper and cayenne pepper to taste I used about ½ teaspoon salt ¼ teaspoon black pepper, and ⅛ teaspon cayenne
Instructions
- Pour the dressing ingredients into the bottom of a large bowl, then stir to combine.
- Add the coleslaw mix to the bowl, then toss with the dressing until thoroughly incorporated.
- Serve immediately, or refrigerate until use.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
