Creole Coleslaw
Recipe: #34234
February 04, 2020
Categories: Salads, Vegetable Salad, Side Dishes, Vegetables, Cabbage, Carrot, Southern, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, July 4th, Labor Day, Picnic, Potluck, Summer, Hand Mix/Whisk, Refrigerator, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Spicy more
"Here's a kicked-up coleslaw that was in Taste of the South magazine, issue #11. An easy recipe that that is big on flavor. I use Tony Chachere's Creole Seasoning. Cook time is the time required to chill in the refrigerator before serving."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (141.3 g)
- Calories 94.8
- Total Fat - 3.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 5 mg
- Sodium - 200.5 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.9 g
- Sugars - 7.9 g
- Protein - 1.7 g
- Calcium - 49.6 mg
- Iron - 0.6 mg
- Vitamin C - 38.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Shred the cabbage and carrot. Place them in a large mixing bowl.
Step 2
Thinly slice the green onion (scallion). In a small mixing bowl, add mayonnaise, sugar, vinegar, sliced green onion, mustard seeds, mustard, Creole seasoning, Worcestershire sauce, and hot sauce. Mix well and pour over the cabbage and carrot, stirring to cover all the vegetables with the dressing. Cover and refrigerate for at least 2 hours before serving.
Tips & Variations
No special items needed.
Related
