Cajun Coleslaw Recipe: A Spicy Twist on a Classic Side Dish
This cajun coleslaw recipe is the perfect balance of crisp, creamy, and zesty, with just the right amount of spice to keep things interesting.
Equipment
- 14 cup food processor
- Knife and Cutting Board
- large bowl
Ingredients
- 1 to 1 1/2 pounds green cabbage or a combination of red cabbage and green cabbage (instead of the cabbage and carrot, you can use a 1lb bag of pre-shredded cabbage coleslaw mix)
- 1 medium carrot
- 2 green onions
Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard dijon mustard, or really any kind of mustard
- 1-2 tablespoons minced pickled jalepeno peppers
- 1 teaspoon paprika
- 2 teaspoons minced garlic
- 2 teaspoons apple cider vinegar or white wine vinegar
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/4 teaspoon celery seed
- dash of cayenne pepper
- hot sauce to taste
- salt and black pepper to taste
Instructions
- Chop the carrot ends off and discard, then chop the carrot into 1 inch chunks and put in the food processor. Process until minced.
- Cut the cabbage in half, then cut out the core. Slice each quarter into one inch slices. Place one sliced quarter into the food processor and pulse until finely chopped. Be careful not to overprocess or it will become puree. When it's just right, remove the finely chopped cabbage and carrot into the large bowl.
- Repeat the chopping process with the other three quarters of the cabbage, one quarter at a time, adding all the finely chopped cabbage to the big bowl.
- Slice the green onion and add to the bowl of cabbage.
- Add the mayonnaise, mustard, pickled jalepenos, paprika, garlic, apple cider vinegar, onion powder, sugar, celery seed, and cayenne pepper to the food processor. Blend until smooth.
- Pour the dressing over the cabbage mixture and stir to combine.
- Taste and add hot sauce, salt, and pepper if desired.