Cajun Cole Slaw Recipes

CAJUN COLESLAW

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.

CAJUN COLE SLAW

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

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.

CAJUN COLESLAW

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.

CAJUN CABBAGE

Steps:

• In a large Dutch oven, brown ground beef. Add onions and green pepper; cook until the onions are transparent. Add the rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375° for 50-60 minutes or until the cabbage is tender.

CONTEST-WINNING CAJUN CABBAGE

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

SPICY CAJUN CABBAGE

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

SHRIMP COLE SLAW

Steps:

• Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
• In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

CAJUN COLESLAW

Steps:

• Combine ingredients for dressing in medium size bowl;in order, mixing well before adding next ingredient.
• Place shredded cabbage, peppers, and onions in a large salad bowl.
• Pour sauce over and toss well.
• Chill.
• This should be done about an hour before serving.
• Tastes even better the next day.