Bayou Carlin Cole Slaw
Submitted by dmc23
Tangy Louisiana-style vinegar coleslaw with shredded cabbage, grated carrot, green pepper, dry mustard, and a splash of hot sauce. No mayo, no fuss, just a crisp, zesty bayou-style slaw.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minDown in bayou country, coleslaw doesn’t always come drowning in mayo, and this vinegar-based version proves why that’s a beautiful thing.
Shredded cabbage, grated carrot, and chopped green pepper get tossed in a tangy dressing built from vinegar, oil, sugar, dry mustard, celery salt, and a hit of hot pepper sauce.
No cooking required. Just toss, chill, and toss again before serving.
It’s crisp, it’s bright, it’s got that little Cajun kick, and it actually gets better the longer it sits in the fridge.
Kitchen Tips
- Use a mix of red and green cabbage for the prettiest, most colorful slaw
- Make this a few hours ahead or even overnight; the vinegar dressing tenderizes the cabbage and the flavors marry beautifully
- Toss again right before serving to redistribute the dressing that settles to the bottom
- This is the ideal slaw for fried fish, po’boys, pulled pork, or anything off the smoker
Ingredients
Directions
In bowl, combine vinegar, oil, sugar, onion flakes, salt, dry mustard, celery salt, hot pepper sauce. Mix well. Add cabbage, carrot and pepper. Toss to mix.
Cover and refrigerate. Toss again before serving. Serves 4.
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