Best Cajun Cole Slaw
Submitted by anji7
Cajun cole slaw with shredded cabbage, sweet bell peppers, and onions tossed in a spicy Louisiana hot sauce dressing built on mayo, mustard, ketchup, and Worcestershire. Big-batch picnic side with a kick.
YIELD
12 servingsPREP
20 minCOOK
0 minREADY
1½ hrsThis isn’t your grandmother’s mayo slaw. Louisiana hot sauce, Worcestershire, and prepared mustard turn the traditional creamy dressing into something with attitude, perfect alongside fried chicken, pulled pork, or grilled fish.
The dressing technique is unusual but matters. Start with the mayonnaise and mustard, then whisk in olive oil slowly to maintain emulsion. Adding wet ingredients (hot sauce, ketchup, vinegar) in stages and beating between each addition prevents the dressing from breaking. Dumped together at once, the dressing can go thin and separated.
Louisiana-style hot sauce is the call here, not Sriracha or sambal. Louisiana hot sauce (Crystal, Frank’s, Tabasco) is built on vinegar and aged peppers, giving a tangy heat that integrates with the dressing rather than masking it.
The one-hour rest is crucial. Cabbage releases water as it sits in the dressing, which both softens its texture from raw-crunchy to slaw-tender and dilutes the seasoning. The dressing tastes too salty and intense at first; an hour later it lands balanced.
Use a mandoline or sharp chef’s knife for the cabbage to get thin, even shreds. A box grater bruises the leaves and gives a weepy slaw. Same for the onions; thin slices distribute flavor without giving you a single overpowering bite.
Pro Tips
- Salt the cabbage lightly and let it drain in a colander for 15 minutes before dressing for an even crisper final texture.
- Use a mix of green and red cabbage for color contrast.
- Taste at the 1-hour mark and adjust hot sauce or vinegar before serving.
- Make up to a day ahead; flavors deepen as it sits.
Variations
- Add shredded carrot for color and natural sweetness.
- Swap white wine vinegar for cider vinegar for a fruitier tang.
- Stir in a tablespoon of Cajun seasoning for deeper southern spice.
Ingredients
Directions
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined.
Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down).
Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well.
Note:
This should be done about an hour before serving.
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