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BellaOnline's Cajun & Creole Editor

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Bayou Coleslaw Recipe

Guest Author - Sandie Jarrett

I have lost count of the number of times I have made this nouveau Cajun coleslaw. Everyone seems to love it! I refer to this as 'nouveau' Cajun coleslaw because I have altered the traditional recipe to add lots more flavor. It is only slightly 'hot' but for braver souls, simply add more spice.

1/2 pound(about 2 cups) bagged shredded slaw mix (sold with bagged salads)
1/2 pound(about 2 cups) bagged shredded broccoli slaw (sold with bagged salads)
1 cup thinly sliced red onion
1 cup chopped green onion (use only about 1-inch of the white part)
1/2 cup chopped Italian flat leaf parsley
1-1/4 cups good quality Mayonnaise (or make your own)
1/4 cup Green Olive and Lemon Mustard
1 teaspoon Citrus Sea Salt
1 teaspoon Fennel Citrus Salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or salt-free Cajun spice blend
 
Dump the slaw mixes into a large bowl along with the red onions, green onions, and parsley. In a small bowl, combine the remaining ingredients and mix well. Add enough dressing to coat the greens and toss. Cover and refrigerate for 1 or 2 hours. You can make the dressing the day before and store in the refrigerator.
  

Cook's Notes:
I use shredded coleslaw and broccoli slaw mix because it is so easy and the mixes seem to stay fresh in the refrigerator longer than home-shredded vegetables. If you prefer to shred your own, use a combination of green and red or purple cabbage, and carrots.

If broccoli slaw is unavailable, you can either shred the stems of peeled fresh broccoli or just double up on the cabbage.
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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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