Usually, you’ll find me around the creamy coleslaw at a picnic or get-together. You know the kind. This Cajun rainbow coleslaw isn’t that slaw. But you’ll still find me near it because it disappears off my plate, and fast, just like the traditional stuff. It’s different. And amazingly enough, I like it even though it contains horseradish! Super-crunchy, and packed with flavor, this is not the usual by any stretch of the imagination!
Cajun-Approved?
Well, I’m not sure if Cajun rainbow coleslaw passes the mustard (so to speak) with the Cajun crowd, but I think it should. Cajun seasoning and good ole Creole mustard team up with in-your-face horseradish and creamy mayo to make a delicious dressing. And the slaw ain’t no slouch, either. Crunchy and packed with bell pepper, it’s the perfect canvas for the kicked up dressing.
My favorite way to eat a good slaw is heaped on top of a smoked pulled pork or brisket sandwich. I love the contrast between the crunchy slaw and the BBQ. You just can’t beat it.
Also try some Buffalo wing coleslaw.
Cajun Rainbow Coleslaw
Equipment
Ingredients
For the dressing
- 2 teaspoons Cajun seasoning
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- ½ lemon juiced
- 2 tablespoons prepared horseradish more or less, to taste
For the slaw
- 12 ounces broccoli slaw mix
- 1 small red bell pepper seeded, minced
- 1 small orange bell pepper seeded, minced
- 3 green onions chopped
Instructions
For the dressing
- Add the Cajun seasoning, mayonnaise, mustard, lemon and horseradish to a medium bowl. Whisk until well combined.
For the slaw
- Add the slaw ingredients and stir and toss to coat well.
Notes
Nutrition
Nutritional values are approximate.
