Hanks Cajun Coleslaw Recipes

CAJUN COLESLAW

Cajun Coleslaw image

Packed full of bold flavors, this cajun slaw is a simple and delicious side. Great for tacos and BBQ, it's perfectly creamy with just the right amount of spice.

Provided by Betty Davies

Time 10m

Number Of Ingredients 10

Ingredients

1 cabbage ((shredded))
10 ounces shredded carrots (284g)
1 red bell pepper ((cut thinly))
1 green bell pepper ((cut thinly))
½ cup fresh cilantro ((chopped) 8g)
2 cups mayonnaise (460g)
¼ cup apple cider vinegar (60ml)
2 tablespoons Cajun seasoning
1 tablespoon dijon mustard
salt and pepper to taste

Steps:

Shred the cabbage and cut the rest of the vegetable and herbs.
Add all of the ingredients to a large bowl and combine well.
Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 286 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CAJUN COLESLAW

Cajun Coleslaw image

Make and share this Cajun Coleslaw recipe from Food.com.

Provided by CookinCowgirl

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup green pepper, minced
3 tablespoons green onions, white tops and some green
3 tablespoons celery, minced
1 tablespoon parsley, inced
4 cups coleslaw mix, like Dole's
2/3 cup mayonnaise
4 tablespoons cider vinegar
2 tablespoons milk
1 teaspoon sugar
louisiana hot sauce or Tabasco sauce
1/2 teaspoon dry cajun seasoning (Zatarain's, Prudhomme's)
salt and pepper

Steps:

Mince the vegetables.
In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning.
Toss the coleslaw and vegetables in the dressing.
Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 93.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 150.9, Carbohydrate 8, Fiber 1.1, Sugar 3.1, Protein 0.9

CAJUN COLE SLAW

Cajun Cole Slaw image

A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time.

Provided by Outta Here

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon louisiana hot sauce
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 lemon, juice of
1 teaspoon garlic powder
salt, to taste
ground black pepper, to taste
2 green bell peppers, seeded and thinly sliced
1 medium onion, peeled and shredded
1 large green cabbage head, shredded

Steps:

In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
Stir in the garlic powder and salt and pepper.
Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
Refrigerate for at least an hour.
Serve cold.

CAJUN COLESLAW

Cajun Coleslaw image

A zesty summer salad from the flavor center of the universe-Louisiana. Posted from an online source in response to a recipe request. Cook time is refrigeration time before serving.

Provided by Molly53

Categories Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
juice of one lemon
1 teaspoon Tabasco sauce or 1 teaspoon other louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
3 teaspoons salt (or to taste)
1 large cabbage, shredded
4 bell peppers, sliced
2 medium onions, minced

Steps:

Whisk the mayonnaise and the mustard together.
Slowly whisk in the olive oil; mixture should retain mayonnaise consistency.
Add the hot sauce; whisk.
Add ketchup; whisk.
Add the seasonings and wine vinegar.
Beat thoroughly, slowly adding the lemon juice.
Place vegetables in a large bowl and pour dressing over.
Stir well, and refrigerate at least one hour (preferable overnight) before serving.

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