Textual Chef Textual Chef

Cajun Coleslaw

A spicy, zesty twist on classic coleslaw featuring shredded cabbage, green bell pepper, and a kick from Creole spices.

15 minEasyServes 6140 cal/serving

CajunSideNo-CookVegetarianLow CarbGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 6 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, grated
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 tsp Cajun seasoning
  • 1 tsp Louisiana hot sauce
  • 1/2 tsp celery seeds

Instructions

  1. 1

    In a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 2 tsp Cajun seasoning, 1 tsp Louisiana hot sauce, and 1/2 tsp celery seeds until smooth.

  2. 2

    Add 6 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup grated carrots, 1/2 cup finely diced green bell pepper, and 1/4 cup thinly sliced green onions to the bowl with the dressing.

  3. 3

    Toss all ingredients thoroughly until the cabbage mixture is completely coated.

  4. 4

    Cover and chill in the refrigerator for at least 30 minutes before serving.

Questions

How long does Cajun Coleslaw keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cajun Coleslaw?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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