This Cajun coleslaw recipe is the perfect balance of crisp, creamy, and zesty, with just the right amount of spice to keep things interesting. Whether you’re serving it alongside barbecue, fish po’ boys, or a classic Louisiana meal like red beans and rice, this Cajun slaw brings a bold kick of flavor to the table. Unlike traditional cole slaw, this version gets a Cajun twist with a tangy, slightly spicy dressing that has lots of flavor. Best of all, it’s quick and easy to whip up with simple ingredients. Keep reading for the full recipe and tips on how to make this refreshing, flavorful side dish, perfect for your next pot luck!
Equipment
- 14 cup food processor
- Knife and cutting board
- large bowl
Ingredients
- 1 to 1 1/2 pounds green cabbage, or a combination of red cabbage and green cabbage
- 1 medium carrot
- (instead of the cabbage and carrot, you can use a 1lb bag of pre-shredded cabbage coleslaw mix)
- 2 green onions
Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard, dijon mustard, or really any kind of mustard
- 1-2 tablespoons minced pickled jalepeno peppers
- 1 teaspoon paprika
- 2 teaspoons minced garlic
- 2 teaspoons apple cider vinegar or white wine vinegar
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/4 teaspoon celery seed
- dash of cayenne pepper
- hot sauce to taste
- salt and black pepper to taste
Instructions:
- Chop the carrot ends off and discard, then chop the carrot into 1 inch chunks and put in the food processor. Process until minced.
- Cut the cabbage in half, then cut out the core. Slice each quarter into one inch slices. Place one sliced quarter into the food processor and pulse until finely chopped. Be careful not to overprocess or it will become puree. When it’s just right, remove the finely chopped cabbage and carrot into the large bowl. Repeat the chopping process with the other three quarters of the cabbage, one quarter at a time, adding all the finely chopped cabbage to the big bowl.
- Slice the green onion and add to the bowl of cabbage.
- Add the mayonnaise, mustard, pickled jalepenos, paprika, garlic, apple cider vinegar, onion powder, sugar, celery seed, and cayenne pepper to the food processor. Blend until smooth. Pour the dressing over the cabbage mixture and stir to combine. Taste and add hot sauce, salt, and pepper if desired.
- Cajun coleslaw is a simple yet flavorful way to add a hint of heat to your meal. With its crisp texture, creamy dressing, and bold Cajun seasoning, it’s the perfect side dish for everything from grilled meats to seafood boils. Plus, it comes together in just minutes, making it an easy addition to any gathering or weeknight dinner. Give this delicious recipe a try and let me know how you like it! If you make this recipe, I’d love to hear about it—leave a comment. Enjoy!
Cajun Coleslaw Recipe: A Spicy Twist on a Classic Side Dish
This cajun coleslaw recipe is the perfect balance of crisp, creamy, and zesty, with just the right amount of spice to keep things interesting.
Equipment
- 14 cup food processor
- Knife and Cutting Board
- large bowl
Ingredients
- 1 to 1 1/2 pounds green cabbage or a combination of red cabbage and green cabbage (instead of the cabbage and carrot, you can use a 1lb bag of pre-shredded cabbage coleslaw mix)
- 1 medium carrot
- 2 green onions
Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard dijon mustard, or really any kind of mustard
- 1-2 tablespoons minced pickled jalepeno peppers
- 1 teaspoon paprika
- 2 teaspoons minced garlic
- 2 teaspoons apple cider vinegar or white wine vinegar
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/4 teaspoon celery seed
- dash of cayenne pepper
- hot sauce to taste
- salt and black pepper to taste
Instructions
- Chop the carrot ends off and discard, then chop the carrot into 1 inch chunks and put in the food processor. Process until minced.
- Cut the cabbage in half, then cut out the core. Slice each quarter into one inch slices. Place one sliced quarter into the food processor and pulse until finely chopped. Be careful not to overprocess or it will become puree. When it’s just right, remove the finely chopped cabbage and carrot into the large bowl.
- Repeat the chopping process with the other three quarters of the cabbage, one quarter at a time, adding all the finely chopped cabbage to the big bowl.
- Slice the green onion and add to the bowl of cabbage.
- Add the mayonnaise, mustard, pickled jalepenos, paprika, garlic, apple cider vinegar, onion powder, sugar, celery seed, and cayenne pepper to the food processor. Blend until smooth.
- Pour the dressing over the cabbage mixture and stir to combine.
- Taste and add hot sauce, salt, and pepper if desired.
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