Louisiana Creole Coleslaw
Filled with Louisiana spices, this creole coleslaw adds the perfect crunch to your pulled pork recipes or served on the side.
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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.
Nutrition
Serving: 1 serving | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 156mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2255IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 0.4mg
