Cajun Coleslaw

This crunchy and deliciously spiced Cajun coleslaw recipe is a quick, low-fat side dish. If you are looking for a creamy condiment with a zing, no look further this recipe is all yours.

Learn how to make this easy Cajun slaw with the right combination of pantry staple ingredients.

Cajun coleslaw Is a simple low carb recipe, that tastes satisfying. The hearty texture with vibrant flavors will make you cozy and comfortable with every spoonful. This is unpredictably creamy with a hint of heat, that brightens up anything that we serve.

Once you tried it for the first time all by yourself, I bet you definitely stop following the old recipe and switch to this spicy version for sure.

Why Cajun coleslaw?

Quick. Like any other salad recipe, this one is easy to wrap up under 10 minutes- that includes the chopping time. If you have a food processor, we have saved half of the time already. Just stir up all the ingredients together and get ready to enjoy this spicy coleslaw whenever you think off.

Simple. I follow a few guidelines for any recipe I share here, primarily it should be simple to remember with uncomplicated procedures. and this recipe is tailormade to meet all the criteria I have. This is so simple and requires just mixing.

Creamy. The slaw nice, rich and creamy and further comparatively low in fat. The creamy sauce is fabulous in taste, the reason why I make very often.

Flavorful. It's not only packed with a bundle of flavors but it is an absolute way of relishing them. The olive oil, white wine vinegar, the lemon juice compliments each other well, and make this cajun coleslaw a memorable one.

Party friendly. This delightful slaw is ready under 15 minutes, which means you can whip up the whole dish without much work. Chopping is the only laborious task in here. We can bring down the prepping time to half when you use a mandolin or the food processor. To make it a lot quicker, get the packaged slaw mix.

Pantry ready ingredients. Check your pantry, you might have them already. No worries if you do not you have certain things handy, we will discuss its importance and its substitutions below.

Make-ahead. It is great to store in the refrigerator, make it in advance a day before.

Other condiment recipes you may like,

• Sriracha aioli sauce
• Banana pepper sauce
• Spicy mango sauce
• Homemade teriyaki sauce

How spicy is this hot cajun coleslaw?

Personally I would say this coleslaw is more about the spicing up and not the Heat. This coleslaw is creamy to taste with the hint heat, hot sauce is the only heat source in here.

The hot sauce heat gets thinned in the creaminess of the mayo. However, the level of heat tolerance varies with every individual. If you feel it is too hot to handle, reduce the heat to half the quantity of hot sauce mentioned in this recipe.

Best to serve with

The spicy creamy coleslaw is heavenly to have as a topping for the sandwich or with grilled meat. This would perfectly delightful choice to serve with any savory dishes like hot dogs, or hamburgers.

The recipe variations.

Without brown sugar. The first choice of my variation would be taking out the sugar. The natural sweetness from the cabbage would be more sufficient for the people who prefer spicy cajun coleslaw.

Carrots. Another delicious twist with the pleasing look. Cabbage and carrots are inseparable in most times. They compliment well with the texture, taste, and color. Furthermore, it increases the nutrient value of this coleslaw also.

The slaw mix. Instead of making the slaw with shredded cabbage you can make it with the ready-made coleslaw mix as well. They come in the verity of packages with cabbage or carrot or with chopped Brussel sprouts, choose the one you prefer. Not to mention that every one of these brings out a whole new experience.

Greek yogurt. A lighter variation of Mayonnaise, which also gives a creamy texture but with lower-calorie. this is my all-time favorite Mayo substitution. Try it and let us know it worked well for you.

Shrimp. combine cooked shrimp along with cabbage and make shrimp coleslaw. One of the party-friendly adaptation, and turn out to be one of the first few items get vanished in the large gatherings.

How to make Cajun coleslaw

The ingredients

Cabbage. As I have all the day mentioned you may use the Cabbage alone are along with carrot, or Brussel sprouts. Use the Cabbage alone or the combinations of these.

Dijon mustard. A classic addition, a flavor booster that gives a nice kick for any spicy and savory main food.

Light mayo. I just use the light mayo to cut down some calories. But feel free to use the regular one if you prefer. Vegans can substitute with vegan mayonnaise or plant-based yogurt.

Olive oil. It provides rich flavor. Added to balance the Cajun spice blend.

White wine vinegar. And one of the reasons to name this recipe as a spicy coleslaw, It simply meet the Cajun flavors wholesome. Alternatively, you may skip as well.

Brown sugar. Substitute with honey is raw sugar. If you feel that the sweetness of the cabbage is enough then you skip the brown sugar.

Cajun seasoning. Available in all the grocery stores and you can find them on the Spices aisle next to the Baking section. A tablespoon is good for this recipe, the rest can be stored to make other dishes like Instant pot boiled peanuts, shrimp appetizer on toothpick.

Hot sauce. Another pantry staple ingredient, choose the one you normally use. Make sure to add half the quantity initially, later increase it gradually after tasting. Adding in stages helps to avoid any disaster.

Garlic salt. I have added to make the hot coleslaw dressing more flavorful and refreshing.

Lemon juice. Brinks all the ingredients together with a beautiful punch.

Cajun coleslaw recipe directions.

Start by prepping the vegetable. Shred the cabbage finely using mandoline or the food processor.

Next in a small mixing bowl combine, dijon mustard, light mayo, white wine vinegar, olive oil, brown sugar, hot sauce, cajun seasoning, lemon juice, and garlic salt.

Whisk for 1 minute or until all the ingredients combined together.

Now stir in finely shredded cabbage. And combine well again until the cabbage is evenly coated with the creamy sauce.

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