When it comes to coleslaw, hands down, Louisiana takes home the medal. This Creole coleslaw adds the perfect crunch to your pulled pork recipes or as an epic festive side.
Louisiana Creole Coleslaw
I first tried this delicious Creole coleslaw at the New Orleans Jazz Fest, and I was hooked. What makes it so epic? The use of Creole seasoning in the slaw dressing. It takes plain slaw dressing up a notch and makes it super flavorful.
Ingredients
Like traditional coleslaw, this recipe is built with a cabbage base. I also like to include onions, green onions, and shredded carrots for color and texture. The dressing is made by mixing mayonnaise, white vinegar, Creole or Dijon mustard, and Creole seasoning to infuse it with spices your taste buds will love.
How to Make Creole Coleslaw
This Creole coleslaw comes together by combining the dressing ingredients in a bowl and then adding the veggies. I highly suggest making this recipe the day before serving it with your meal. Refrigerating this side overnight, tossed in the dressing, will allow the spices to settle into the slaw, turning this recipe from delicious to epic.
Serving Creole Coleslaw
Cochon de Lait is my favorite pairing for this coleslaw. Other Southern recipes that make a terrific match are Zatarain's Jambalaya, panéed chicken, and this delicious chicken gumbo.
Louisiana Creole Coleslaw
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons white vinegar
- ½ tablespoon Creole or Dijon mustard
- ½ teaspoon Creole seasoning
- 2 16- ounce bags coleslaw salad mix
- 1 small onion, sliced
- 2 green onions, thinly sliced
- 1 cup shredded carrots
Instructions
- In a large bowl, combine the mayonnaise, vinegar, Creole mustard, and seasoning.
- To the dressing, add the coleslaw mix, onions, and carrots. Toss to coat the slaw with the dressing and refrigerate until ready to serve.
Notes
- Be sure to add dressing slowly because cabbage size and salad mix bag size will vary. For this reason, I suggest you double your dressing batch and keep extras in the fridge.
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kathleen says
This sounds like a great twist on my Momma’s coleslaw. She shredded the carbbage and carrots by hand with grater. ( I am lazy and buy the bagged stuff.) She also dissolved a little sugar in the vinegar while I use honey. She also added diced green bell peppers which I add if I have some handy.
I will have to try out your Creole seasoning mix with some of my home grown herbs and cayenne to add to my next cole slaw.