Cajun Coleslaw

This Cajun Coleslaw is my favorite way to spice up a traditional slaw! I make it whenever I need some extra flavor for my barbecues or fish fries. You could say it’s changed how I think about coleslaw forever. We love its creamy texture combined with that signature Cajun heat, but it’s also super easy to throw together in just minutes.

Why You’ll Love This Cajun Coleslaw Recipe

The bold Cajun flavors make this coleslaw stand out from regular versions. It takes just 10 minutes to prepare, making it great for busy weeknights. The spicy kick complements grilled meats and fried foods beautifully. Plus, it’s easily customizable – you can adjust the heat level to suit your taste preferences.

What Is Cajun Coleslaw?

Cajun coleslaw is a Louisiana-inspired twist on traditional coleslaw that incorporates Cajun seasoning for a spicy kick. Unlike regular coleslaw, this version has a bolder flavor profile with notes of paprika, garlic, and cayenne. The creamy dressing still provides that classic coleslaw base, but the Cajun spices transform it into something more exciting. It’s still refreshingly crisp but with added Southern heat.

Ingredients You’ll Need for Cajun Coleslaw

• ¾ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 2 teaspoons Cajun seasoning
• ¼-½ teaspoon cayenne pepper (optional, for extra heat)
• 16 ounce bag of coleslaw mix (or about 6 cups thinly sliced green cabbage)

How to Make Cajun Coleslaw

1. In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, Cajun seasoning, and cayenne pepper (if using).
2. Add the coleslaw mix or shredded cabbage to the bowl.
3. Toss everything until the cabbage is well-coated with the dressing.
4. Refrigerate for at least one hour before serving to let the flavors meld together.
5. Give it another quick toss right before serving.

Serving Suggestions for Cajun Coleslaw

Serve this spicy slaw alongside fried catfish or shrimp for a true Louisiana-style meal. It makes a great topping for pulled pork sandwiches or fish tacos. Try it with grilled chicken or burgers at your next cookout. I like to serve it in a bright-colored bowl to make the table look festive. It even works as a crunchy addition to po’boy sandwiches.

Tips for the Best Spicy Cajun Slaw

Make sure to refrigerate the coleslaw for at least an hour so the flavors can develop. Don’t add too much dressing at once – you can always add more if needed. Taste and adjust the seasonings before serving. For extra crunch, mix in some thinly sliced bell peppers or jicama. If you’re sensitive to heat, start with less cayenne and add more gradually.

Make-Ahead and Storage Tips

This coleslaw can be made up to 2 days ahead of time. Store it in an airtight container in the refrigerator. The flavors actually improve after sitting for a few hours. If the slaw seems to dry out, add a small amount of mayo to refresh it. Don’t freeze this coleslaw as it will become soggy when thawed.

Cajun Coleslaw Variations to Try

• Add diced red bell pepper and corn kernels for a colorful twist
• Mix in some chopped green onions and celery for extra crunch
• Try using purple cabbage for a more colorful presentation
• Add chopped pickled jalapeños for an extra kick
• Stir in some cooked, crumbled bacon bits just before serving
• Use olive oil mayo for a slightly healthier version

Frequently Asked Questions

How spicy is Cajun coleslaw?
The spice level depends on how much Cajun seasoning and cayenne you use. You can easily adjust it to your preference.

Can I make this coleslaw ahead of time?
Yes! It actually tastes better after sitting for a few hours and will keep well in the refrigerator for up to 2 days.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but always check your Cajun seasoning label to be sure.

Can I use pre-made coleslaw mix?
Absolutely! A 16-ounce bag works perfectly for this recipe.

What if I don’t have Cajun seasoning?
You can make your own by mixing paprika, garlic powder, onion powder, cayenne, black pepper, and dried herbs.

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