Recipes - Bayou Coleslaw

 



Ingredients

  • 1/2 head each of green, red, and Savoy cabbage (thinly sliced)
  • 1 medium carrot (julienned)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro


*For the Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 tablespoon Spice Krewe Seasoned Salt
  • 1/2 teaspoon freshly ground black pepper

Steps

  1. Prepare the Vegetables: Using a sharp knife or mandoline, thinly slice the cabbage. You want them to have a nice shred for good texture. Julienne the carrot (matchstick-thin slices) and finely chop the red onion and cilantro.
  2. Assemble the Slaw: In a large bowl, combine the sliced cabbage, carrot, red onion, and fresh cilantro. Toss gently to distribute evenly.
  3. Craft the Vinaigrette: In a separate bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, water, Spice Krewe Seasoned Salt, and black pepper. Taste and adjust seasonings as desired.
  4. Dress the Slaw: Pour the vinaigrette over the coleslaw mixture and toss gently until all the vegetables are well coated.
  5. Serve and Enjoy: This slaw is best served chilled. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve as a refreshing side dish to grilled meats, fish, or even alongside tacos for a delightful textural contrast.

Notes

  • For a creamier coleslaw, add a tablespoon or two of plain yogurt to the vinaigrette.
  • Feeling adventurous? Add a thinly sliced jalapeno for a kick of heat.
  • This slaw pairs beautifully with grilled fish, chicken, or pork. It's also a refreshing addition to a summer barbecue spread.
  • To save time, you can use a pre-shredded coleslaw mix, but be sure to choose one without carrots or other vegetables.
  • If the cabbage seems too dry after shredding, you can sprinkle it with a tablespoon or two of cold water and toss to distribute before adding the dressing.
  • This coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, the cabbage will soften slightly over time.
  • For a fun twist, add a handful of chopped toasted pecans or walnuts for extra crunch and flavor.