Ingredients (~8 servings)
- 16 oz coleslaw mix
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1/2 sweet onion, grated
- 3/4 cup mayo
- 2 Tbsp hot sauce
- 2 Tbsp white vinegar
- 1 Tbsp Cajun seasoning
- 3 Tbsp sugar
- 2 Tbsp Dijon mustard
- 2 tsp sour cream
- 1 tsp celery salt
- Black pepper to taste
Make the Dressing
In a large bowl, whisk together the mayo, hot sauce, vinegar, Cajun seasoning, celery salt, sugar, Dijon mustard, and sour cream.
Taste and add salt and pepper as needed – the Cajun seasoning already has salt but you might want more depending on the brand.
Prep the Vegetables
Dice the bell pepper and celery into small, uniform pieces so they mix well with the coleslaw.
Use a cheese grater to grate the onion directly into the bowl with the dressing – this prevents losing any of the onion juice.
Add the coleslaw mix and toss everything together until the vegetables are evenly coated.
Combine and Chill
Pour the dressing over the vegetable mixture and toss until everything is well coated.
The coleslaw will look a little dry at first but the vegetables will release moisture as it sits.
Add black pepper to taste and chill for ~30 minutes before serving – this allows the flavors to meld and the vegetables to soften slightly.
The coleslaw keeps in the fridge for 2-3 days but is best eaten within 24 hours.
Cajun Coleslaw
Ingredients
Ingredients (~8 servings)
- 16 oz coleslaw mix
- 1 green bell pepper diced
- 2 celery stalks diced
- 1/2 sweet onion grated
- 3/4 cup mayo
- 2 Tbsp hot sauce
- 2 Tbsp white vinegar
- 1 Tbsp Cajun seasoning
- 3 Tbsp sugar
- 2 Tbsp Dijon mustard
- 2 tsp sour cream
- 1 tsp celery salt
- Black pepper to taste
Instructions
- Whisk together mayo, hot sauce, vinegar, Cajun seasoning, celery salt, sugar, Dijon mustard, and sour cream in a large bowl.
- Dice bell pepper and celery into small pieces.
- Grate onion directly into the dressing bowl.
- Add coleslaw mix and toss until evenly coated.
- Add black pepper to taste.
- Chill for 30 minutes before serving.
