Cajun Spiced Slaw

This creamy coleslaw is delicious on its own and is perfect on a Po’ Boy sandwich. This simple side dish is easy to make and using the prepackaged mix makes it even simpler. When you salt the cabbage it releases some of it’s water, allowing the dressing to get absorbed and really cling to the slaw. If you are making the remoulade sauce for the Po’ Boy, just double it and add that to the slaw with a tablespoon of apple cider venegar

Cajun Spiced Slaw

This creamy coleslaw is delicious on its own and is perfect on a Po’ Boy sandwich. This simple side dish is easy to make and using the prepackaged mix makes it even simpler. When you salt the cabbage it releases some of it’s water, allowing the dressing to get absorbed and really cling to the slaw. If you are making the remoulade sauce for the Po’ Boy, just double it and add that to the slaw with a tablespoon of apple cider venegar

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Phe: 13.4 mg

Servings: 22 c

Course: Salads, Soups, Salads, etc.

Calories: 41.5

Ingredients Method Nutrition

Nutrition

Serving: 0.25cup (30 g)Calories: 41.5kcalProtein: 0.429gPhe: 13.4mgPKU Exchanges: 0.89exch

Ingredients

  

1x2x3x?

• 5 3/4 cups Cabbage or cole slaw cabbage mix
• 1/2 cup Carrots, raw, chopped or shredded
• 1 teaspoon Salt
• 1/3 cup Red onion minced
• 2 Garlic minced
• 1/2 cup Mayonnaise
• 2 teaspoons Yellow Mustard
• 1 tablespoon Apple cider vinegar
• 1/4 teaspoon Black pepper to taste
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Tabasco

Method

 

1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in ice water. Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels.
3. Combine mayonnaise, onion, garlic, mustard, vinegar, tabasco, smoked paprika and black pepper into a small bowl. Dump cabbage and carrots back again into medium sized bowl. Add mayo mix; toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

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