Cajun Coleslaw
This zesty Cajun coleslaw is creamy, tangy, and packed with bold flavor—perfect as a BBQ side or topping for sandwiches, burgers, and tacos!
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
Calories: 251kcal, Carbohydrates: 14g, Protein: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 363mg, Potassium: 215mg, Fiber: 3g, Sugar: 10g, Vitamin A: 747IU, Vitamin C: 41mg, Calcium: 41mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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