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Cajun coleslaw is a bold, zesty twist on your classic coleslaw recipe! It’s made with a creamy dressing packed with Cajun flavors, making it nice and flavorful with just the right amount of spice. Serve it as a side with some fried chicken or BBQ ribs or pile it high on a sandwich for an extra punch of flavor.
For more Cajun inspired recipes, make my seafood boil recipe and shrimp po’boy!
This Cajun Coleslaw Recipe isn’t your boring, runny coleslaw that you get from the supermarket. It’s a coleslaw that actually tastes good, that you’ll actually crave and WANT to make.
This recipe is creamy, crunchy, packed with flavor, and has the perfect balance of heat, tang, and is the slightest bit sweet. Thanks to a punchy mix of Cajun seasoning, hot sauce, Dijon mustard, and a splash of vinegar, we’re making coleslaw fun. It’s no longer the boring side that you put on your plate out of habit.
Because let’s be real – nobody’s getting excited over plain old coleslaw … but this one? This one steals the spotlight every time.
Table of contents
Why You’ll Love This Coleslaw Recipe
- Quick and Easy to Make – It comes together in minutes and tastes even better after a short chill in the fridge.
- Bold, Spicy Flavor – The Cajun seasoning and hot sauce give it a kick that takes coleslaw from boring to unforgettable. The mix of mayo, sour cream, vinegar, and mustard creates a rich dressing with just the right amount of tang.
- Perfect Crunch! No more soggy coleslaw! Whether you use fresh cabbage or a pre-shredded mix, the texture stays crisp and refreshing.
- Versatile Side or Topper – Serve it with BBQ, crispy fried chicken, shrimp tacos, or right on top of BBQ pulled pork sandwiches for extra flavor.
Key Ingredients
(full list of ingredients can be found in the recipe card below)
- Store bought Coleslaw Mix keeps this recipe easy and quick. I buy the pre-shredded mix from the grocery store.
- For added flavor, we are adding in the holy trinity of Cajun cooking – green bell pepper, celery, and onion. Together these add crunch, flavor, and color.
- Spicy Cajun Seasoning adds that signature Cajun flavor. You can also use my homemade blackening seasoning here too. We’re also using celery salt to play up those flavors with a touch of salty, herby flavor.
- Mayonnaise is the base of the creamy dressing that binds everything together. It adds richness and smooth texture while mellowing out the acidity from the vinegar and mustard.
- Hot Sauce brings a touch of heat and a slight tang. It amps up the Cajun kick and balances the creaminess of the mayo. (Think Louisiana-style hot sauces like Crystal or Tabasco.)
- Vinegar cuts through the richness with a little acidity. It brightens up the slaw, helps tenderize the shredded cabbage slightly, and keeps it crisp and refreshing.
- Dijon Mustard adds a sharp, zesty bite and a touch of earthiness. It deepens the flavor and helps emulsify the dressing so it clings better to the cabbage.
- A little sugar brings all of the flavors together. I do this with my seafood boil sauce, too. Trust me on this one, it works!
How To Make Cajun Coleslaw
Step 1: In a large bowl, mix together mayo, hot sauce, vinegar, cajun seasoning, celery salt, sugar, dijon mustard, and sour cream. Taste for salt and pepper and add as needed.
Step 2: Dice the green bell pepper and celery and add to a large bowl. Use a cheese grater to grate the onion into the bowl and toss in the coleslaw mix. Mix everything together. Add the dressing mixture into the bowl with the coleslaw mix and toss everything together until combined. Add black pepper, to taste. Chill for 30 minutes and serve.
Pro Tips
Make it your own: Mix in herbs (like parsley or dill), bacon bits, or even a few jalapenos for some heat.
For best results, serve within a few hours of making. If making ahead, store the veggies and dressing separately and mix just before serving to prevent it from becoming soggy.
If your Cajun seasoning has salt in it, to prevent the coleslaw from being too salty, use celery seed instead of celery salt. Rule of thumb – taste as you go and adjust accordingly!
How To Serve
Ok I could seriously eat this coleslaw straight out of the bowl, but we’re civilized and not gonna do that. But my faves to serve with this slaw is my buttermilk fried chicken, oven baked ribs, or with beer brats with some baked beans with ground beef, soul food potato salad, and sweet cornbread – whewww it’s feast.
If you’re fancy and have time, southern style chicken and waffles, baked blackened salmon, or a cajun seafood boil are also phenomenal with this recipe.
Now of course, coleslaw goes with just about anything, these are just my favorites. Jambalaya, Fried buffalo shrimp with garlic parm french fries are a great combo, too!
Recipe FAQs
Drain or pat dry your cabbage before adding dressing, and don’t overdress—start with less and add more as needed. For best texture, mix the slaw right before serving or chill it for just 30 minutes to let the flavors meld.
Yes! You can swap mayo for Greek yogurt, sour cream, or make a vinegar-based slaw with olive oil and mustard for a lighter, tangier option.
Coleslaw will keep for 3 to 4 days in an airtight container, but it’s best within the first 24–48 hours for optimal crunch and flavor.
Creamy coleslaw doesn’t freeze well—it separates and gets watery. Vinegar-based slaws freeze a bit better, but the texture still softens quite a bit after thawing.
Give it a good stir, drain any excess liquid, and add a splash of vinegar or squeeze of lemon to brighten it back up. A small spoonful of mayo or sour cream can also help refresh the texture.
More Soul Food Side Dishes
Seafood Recipes
Seafood Pasta Salad
Main Course
Green Beans and Potatoes Recipe
Thanksgiving
Baked Beans with Ground Beef
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cajun Coleslaw
Equipment
- Cheese Grater (optional)
Ingredients
- 16 oz Coleslaw Mix
- 1 Green Bell Pepper, (diced)
- 2 Celery Stalks, (diced)
- 1/2 Sweet Onion, (grated)
- 3/4 cup Mayo
- 2 tbsp Hot Sauce
- 2 tbsp Vinegar
- 1 tbsp Cajun Seasoning
- 3 tbsp Sugar
- 2 tbsp Dijon Mustard, (or Creole Mustard)
- 2 tsp Sour Cream
- 1 tsp Celery Salt , (or 1/2 tsp celery seed, see notes**)
Instructions
- In a large bowl, mix together mayo, hot sauce, vinegar, cajun seasoning, celery salt, sugar, dijon mustard, and sour cream. Taste for salt and pepper and add as needed.
- Dice the green bell pepper and celery and add to a large bowl. Use a cheese grater to grate the onion into the bowl and toss in the coleslaw mix. Mix everything together. Add the dressing mixture into the bowl with the coleslaw mix and toss everything together until combined. Add black pepper, to taste. Chill for 20-30 minutes and serve.
Notes
- **If your Cajun seasoning has salt in it, to prevent the coleslaw from being too salty, use celery seed instead of celery salt. Rule of thumb – taste as you go and adjust accordingly!
- For best results, serve within a few hours of making. If making ahead, store the veggies and dressing separately and mix just before serving to prevent it from becoming soggy.
- Make it your own: Mix in herbs (like parsley or dill), bacon bits, or even a few jalapenos for some heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
