Cajun Coleslaw

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 Time5

Total Time5

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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.

Nutrition