Alternating creamy and crunchy flavor bombs go blissfully off in your mouth with each bite of this remoulade slaw, y’all. The perfect way to eat more than enough of your raw veggie quota all week, this delectable coleslaw recipe is even easier than it is delicious. A quick batch of homemade sauce gets tossed with carrots and two types of cabbages before being tucked into your fridge for a bit of TLC chilling. Then, it’s your choice of a fork or a spoon for the vehicle that drives the joy of this luscious take on the classic side dish straight into your open mouth. Yep and yay…
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Sometimes It’s Best to Take It Every Way That You Can Get It…
I finally pulled my Cajun remoulade sauce recipe out of its hiding place in a corner of my blog the other day. I added several of my recipes that are made all the better with my favorite south Louisiana condiment. They are many and they are made often around here. But, most of them are a little involved and take a bit of planning.
However, as I was writing the post, I knew in my heart that there was one more that I needed to get to y’all. And this one was the EASIEST one. There’s not a lot of bother after you gather the necessary sauce ingredients. And, there are only three veggies that are required. So, you’re sure to pull this all together quickly and easily.
Honestly, this remoulade slaw is so impressive and scrumptious that you’ll likely want to double, or even triple the recipe, for all-week meal planning. Or your next food-focused event.
The taste and textures of New Orleans remoulade sauce are something that you have to experience for yourself to truly appreciate. Since there are pops of Cajun trinity bits, garlic and parsley, there’s a built-in mini crunch factor that complements the shredded cabbages and carrots perfectly. There’s also citrus, ketchup, two mustards and a bit of chili sauce. So, there’s quite a bit of collective creaminess going on in, as well.
And, once you put it all together and let it chill for a while, the flavors and textures of this remoulade slaw just get better with each passing day in the fridge.
How to Make Remoulade Slaw
To begin the remoulade slaw, whip up a batch of Cajun remoulade sauce. Cover and chill for at least 1 hour for best results. But, it will still be very tasty if you serve it immediately:
Then, grab some shredded carrots and green and red cabbage:
And mix everything together until well-combined:
And that’s it y’all!
The first thing you notice about this remoulade slaw is the feisty flavor. Then, after your second bite, you really begin to appreciate the different textures of the shredded carrots and cabbages.
By the time you finish your first serving, you’re wondering how you ever ate coleslaw any other way. Indeed.
This remoulade slaw is a year-round treat in our house. It’s definitely a highly requested summertime side. But, it’s so easy and crazy delicious that we love it just as much in the dead of winter, too.
Share this remoulade slaw with those who lighten up your life with laughter throughout all of the seasons of your life. And see y’all on the yum side…
- 1 batch Cajun remoulade sauce
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large shredded carrot
- Mix all ingredients until well-combined.
- Serve immediately, or refrigerate at least 1 hour before serving for best results.
- Cover and refrigerate leftovers for up to 3 days.