This creamy Creole Coleslaw is a great variation on that classic potluck side dish. Your traditional slaw gets a zippy upgrade.
We love Creole cuisine here at GypsyPlate. This coleslaw recipe shows how their seasonings can really spruce anything up.
Bring this to your next get together and guests will be asking for your secret slaw recipe!
What Makes this Slaw “Creole”?
This is basically the same as typical coleslaw, but with two important additions: Creole Seasoning and Creole Mustard.
Creole seasoning is a bold blend of herbs and spices. You can buy it in the store, but I prefer to make my own, as it’s more customizable. Plus, some store bought brands can be way too salty.
Check out our recipe for homemade Creole Seasoning, you probably have all of the ingredients on hand.
Creole mustard is a grainy mustard with some additions like hot sauce and horseradish. It can also be found in supermarkets, but it’s also easy to make at home, just follow my Creole Mustard Recipe.
Ingredients for Creole Coleslaw
- Coleslaw mix – If you love chopping, get cabbage. I use bagged coleslaw mix.
- Mayo – For a lighter version, substitute plain Greek yogurt.
- Creole seasoning
- Creole mustard
- Apple cider vinegar
- Sugar
Recipe Tips
Mix the mayo, mustard, seasoning, cider and sugar well before adding to the slaw.
Make the coleslaw ahead of time and refrigerate for at least 30 minutes prior to serving.
This slaw is best eaten the same day, as it loses its crunch over time. However, you can refrigerate leftovers in an airtight container for up to 3 days.
Taste and adjust for seasoning. If you want a spicier slaw, add in a splash of Louisiana hot sauce.
How to Use Creole Coleslaw
We made this slaw specifically for our next post, Cochon de Lait. It’s a Creole pulled pork that’s usually served on po’ boys, along with the slaw.
Have it as a side to all your summer grilling favorites like ribs or burgers.
It goes very well with fried fish. I can see this making a great topping for my Baja Fish Tacos.
The next time you’re making slaw, try this Creole upgrade from New Orleans. There’s no need to eat bland or boring food when just a few extra ingredients can transform a dish.
Creole Coleslaw, on our Gypsy Plate… enjoy!
Try these other great Cajun and Creole dishes!
Blackened Shrimp and Grits
Shrimp Creole
Jambalaya Soup
Remoulade Sauce
Shrimp Remoulade
Cajun Shrimp Scampi
Grillades and Grits
Yakamein
Creole Coleslaw
This creamy Creole Coleslaw is a great variation on that classic potluck side dish. Your traditional slaw gets a zippy upgrade.
Ingredients
- 16oz coleslaw mix
- 3/8 cup mayonnaise
- 2 Tbsp Creole mustard
- 2 Tbsp Creole seasoning
- 1 Tbsp apple cider vinegar
- 1 tsp sugar
Instructions
- In a large bowl, mix together mayo, mustard, Creole seasoning, vinegar and sugar until well combined.
- Add in coleslaw mix and toss well.
- Refrigerate at least 30 minutes before serving.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 327Total Fat 29gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 24gCholesterol 18mgSodium 384mgCarbohydrates 15gFiber 2gSugar 12gProtein 1g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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