Hanks Cajun Coleslaw Recipes

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CAJUN COLESLAW



Cajun Coleslaw image

Packed full of bold flavors, this cajun slaw is a simple and delicious side. Great for tacos and BBQ, it's perfectly creamy with just the right amount of spice.

Provided by Betty Davies

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 10

1 cabbage ((shredded))
10 ounces shredded carrots (284g)
1 red bell pepper ((cut thinly))
1 green bell pepper ((cut thinly))
½ cup fresh cilantro ((chopped) 8g)
2 cups mayonnaise (460g)
¼ cup apple cider vinegar (60ml)
2 tablespoons Cajun seasoning
1 tablespoon dijon mustard
salt and pepper to taste

Steps:

  • Shred the cabbage and cut the rest of the vegetable and herbs.
  • Add all of the ingredients to a large bowl and combine well.
  • Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 286 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CAJUN COLESLAW



Cajun Coleslaw image

Make and share this Cajun Coleslaw recipe from Food.com.

Provided by CookinCowgirl

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup green pepper, minced
3 tablespoons green onions, white tops and some green
3 tablespoons celery, minced
1 tablespoon parsley, inced
4 cups coleslaw mix, like Dole's
2/3 cup mayonnaise
4 tablespoons cider vinegar
2 tablespoons milk
1 teaspoon sugar
louisiana hot sauce or Tabasco sauce
1/2 teaspoon dry cajun seasoning (Zatarain's, Prudhomme's)
salt and pepper

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.

Nutrition Facts : Calories 93.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 150.9, Carbohydrate 8, Fiber 1.1, Sugar 3.1, Protein 0.9

CAJUN COLESLAW



Cajun Coleslaw image

A zesty summer salad from the flavor center of the universe-Louisiana. Posted from an online source in response to a recipe request. Cook time is refrigeration time before serving.

Provided by Molly53

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
juice of one lemon
1 teaspoon Tabasco sauce or 1 teaspoon other louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
3 teaspoons salt (or to taste)
1 large cabbage, shredded
4 bell peppers, sliced
2 medium onions, minced

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.

ROASTED PORK WITH CAJUN SLAW



Roasted Pork With Cajun Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon plus 2 teaspoons Cajun seasoning
1 tablespoon plus 2 teaspoons packed light brown sugar
1 large pork tenderloin (about 1 1/2 pounds)
Kosher salt
2 teaspoons extra-virgin olive oil
1/2 cup mayonnaise
2 tablespoons Creole or whole-grain mustard
Juice of 1 lemon
2 tablespoons drained horseradish
1 12-ounce package broccoli slaw mix
2 small bell peppers (1 red, 1 orange), thinly sliced
3 scallions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.
  • Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.

Nutrition Facts : Calories 498, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 105 milligrams, Sodium 1,403 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 39 grams

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