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.
Homemade Creole Seasoning
Often confused with Cajun seasonings, homemade Creole seasonings are made with similar ingredients and emphasize various peppers such as black and cayenne.
However, Creole seasonings pack a bit more punch with the addition of herbs such as thyme, basil, and oregano.
Want it spicier? Add a tad more cayenne. A little goes a long way.
Creole Coleslaw No Mayonaisse
Can you make this Creole Coleslaw recipe without using mayonnaise? You sure can. This is an easy swap by simply substituting the mayo with plain Greek Yogurt. The end result will be a tad creamier and also just as delicious.
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.
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
- 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
- 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.
- 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.