Creole Coleslaw
Add a bold twist to your traditional side dish with this vibrant Creole Coleslaw! A harmonious medley of green and red cabbage, crisp carrots, sweet red bell pepper, and fresh green onions forms the colorful base of this zesty recipe. The star of the show is a tangy, slightly sweet dressing infused with Creole mustard, apple cider vinegar, smoked paprika, and a kick of Creole seasoning for that signature Louisiana flair. Ready in just 20 minutes and packed with bold flavors, this coleslaw is the perfect chilled accompaniment to barbecue pork, fried catfish, or grilled shrimp. With its refreshing crunch and spicy undertones, this Creole Coleslaw is a surefire way to elevate your next meal.
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Recipe Information
Ingredients
- 0.5 head Green cabbage
- 0.5 head Red cabbage
- 2 medium Carrots
- 1 medium Red bell pepper
- 3 stalks Green onions
- 0.75 cup Mayonnaise
- 2 tablespoons Creole mustard (or spicy mustard)
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 2 teaspoons Creole seasoning
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the outer leaves from the green and red cabbage. Slice each cabbage half into thin shreds using a sharp knife, mandoline, or food processor, and transfer them to a large mixing bowl.
Peel and grate the carrots using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Remove the seeds and core from the red bell pepper and thinly slice it into matchstick-sized strips. Add the strips to the bowl.
Thinly slice the green onions, including the green tops, and add them to the bowl with the other vegetables.
In a separate medium-sized mixing bowl, prepare the dressing by whisking together the mayonnaise, Creole mustard, apple cider vinegar, honey, Creole seasoning, garlic powder, smoked paprika, salt, and black pepper until smooth and well combined.
Pour the dressing over the prepared vegetables in the large mixing bowl. Use tongs or a large spoon to thoroughly toss everything together until the vegetables are evenly coated.
Taste the coleslaw and adjust seasoning if needed, adding more salt, pepper, or Creole seasoning to suit your preferences.
Cover the coleslaw with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a flavorful side dish. This Creole Coleslaw pairs beautifully with barbecue pork, fried catfish, or grilled shrimp.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 51.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
