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Cajun coleslaw is nicely balanced with just the right amount of tang, a bit of sweetness, and just a hint of heat. The dressing coats the salad lightly without weighing it down.

My husband and kids liked this so much, I made it twice last week!

Cajun seasoning is a blend of herbs and spices often used to add a kick to dishes running the gamut from popcorn to veggies to meat. We use it on chicken, roasted potatoes, and it is in many other dishes.

Most of our favorite Cajun-style recipes call for some version of a Cajun seasoning mix. If homemade spice mixes aren’t the way you roll, feel free to just pick up Cajun seasoning at the grocery store.

The green can of Tony’s Creole Seasoning is a staple in the home of our Louisiana family and for years, and Slap Ya Mama Cajun Seasoning was a staple in ours too. Those are clearly the popular name-brand favorites, as you will often see them sold together.

Cajun Coleslaw

You’ll need the following ingredients to make this recipe:

mayonnaise
Dijon mustard
apple cider vinegar
sugar
Cajun seasoning
cayenne pepper OPTIONAL
coleslaw mix OR green cabbage

Cajun Coleslaw Recipe

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, Cajun seasoning, and cayenne pepper, if desired. Add the shredded cabbage and toss until well-coated.

Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.

Close-up on coleslaw in glass bowl with tongs

This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator.

You’ll want to drain off some of the excess liquid before tossing again and serving.

Once you have Cajun seasoning on hand, you’ll want to try some crispy Cajun cauliflower and this Cajun potato salad too.

This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun potato soup.

Made in the oven or in the air fryer, these Cajun Brussels Sprouts are a crispy, flavorful snack or side dish. My boys (who aren’t usually big fans of Brussels) devour these spicy bites whenever we make them.

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Cajun Coleslaw

Mary Younkin

Cajun coleslaw is nicely balanced with just the right amount of tang, a bit of sweetness, and just a hint of heat. The dressing coats the salad lightly without weighing it down.

Prep Time: 5

Total Time: 5

Servings:

Ingredients

▢ ¾ cup mayonnaise
▢ 1 tablespoons dijon mustard
▢ 2 tablespoons apple cider vinegar
▢ 2 tablespoons sugar
▢ 2 teaspoons Cajun seasoning
▢ ¼-½ teaspoon cayenne pepper for added heat, OPTIONAL
▢ 16 ounce bag of coleslaw mix OR about 6 cups of thinly sliced and chopped green cabbage

Instructions

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, Cajun seasoning, and cayenne pepper, if desired. Add the shredded cabbage and toss until well-coated.
Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.

Notes

This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You’ll want to drain off some of the excess liquid prior to tossing again and serving.