Recipe

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Filled with Louisiana spices, this creole coleslaw adds the perfect crunch to your pulled pork recipes or served on the side.

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.

I typically make this Creole Coleslaw recipe with my Cochon de Lait pork recipe. Sometimes I stuff it inside a bun with the pork and other times I use it to build the base of a bowl for a lower-carb option.

What is Creole Coleslaw

What classifies this recipe as Creole is the use of Creole Seasoning in the slaw dressing. It takes plain slaw dressing up a notch and it infuses it with spices your tastebuds will love.

Like traditional coleslaw, this recipe is built with a cabbage base. I like to also include shredded carrots for color and texture.

sauce for creole coleslaw in a large bowl

Serving Creole Coleslaw

I highly suggest making this recipe the day before serving Creole Coleslaw with your meal. Refrigerating this recipe overnight, tossed in the dressing, will allow the spices to settle into the slaw turning this recipe from delicious to epic.

creole coleslaw served with pork and on a sandwich

One of my favorite ways to enjoy this Creole Coleslaw recipe is with pork. I first at this delicious combination at the New Orleans Jazz Fest and I was hooked after that! My Cochon de Lait recipe is the perfect pairing, and you can easily make it at home in the slow cooker.

Of course, this recipe is so good you can serve it any way you would typically enjoy coleslaw.

Louisiana Creole Coleslaw

Servings: 10

Prep Time: 10

Total Time: 10

Filled with Louisiana spices, this creole coleslaw adds the perfect crunch to your pulled pork recipes or served on the side.

5 from 14 votes

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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.