Creole Coleslaw

12
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"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
OK

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 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.

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