Cajuncoleslaw Recipes

CAJUN COLESLAW

Steps:

• Mince the vegetables.
• In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning.
• Toss the coleslaw and vegetables in the dressing.
• Refrigerate for 2 hours before serving.

CAJUN COLE SLAW

Steps:

• In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
• Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
• Stir in the garlic powder and salt and pepper.
• Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
• Refrigerate for at least an hour.
• Serve cold.

CLASSIC COLESLAW

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

CAJUN COLESLAW

Steps:

• Combine ingredients for dressing in medium size bowl;in order, mixing well before adding next ingredient.
• Place shredded cabbage, peppers, and onions in a large salad bowl.
• Pour sauce over and toss well.
• Chill.
• This should be done about an hour before serving.
• Tastes even better the next day.

CAJUN COLESLAW

Steps:

• Whisk the mayonnaise and the mustard together.
• Slowly whisk in the olive oil; mixture should retain mayonnaise consistency.
• Add the hot sauce; whisk.
• Add ketchup; whisk.
• Add the seasonings and wine vinegar.
• Beat thoroughly, slowly adding the lemon juice.
• Place vegetables in a large bowl and pour dressing over.
• Stir well, and refrigerate at least one hour (preferable overnight) before serving.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

CALIFORNIA COLESLAW

Steps:

• In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.