Folks love this creamy Creole coleslaw — it delivers a gentle Louisiana kick that you can make as mild or as spicy as you like. Ready in about 30 minutes, it pairs perfectly with fried catfish, barbecue, chicken wings, or as a crisp side for your favorite sandwich.
You can make this ahead of time: store the dressing separately from the slaw mix and combine about 30 minutes before serving so the flavors can marry in the refrigerator. If you prefer a more pepper-forward flavor, leave the slaw to marinate a little longer; if you like crunch, add the dressing closer to serving time.
Ingredients
Use a 14-ounce bag of pre-shredded coleslaw mix and avoid packs that include red (purple) cabbage, which can tint the dressing an unappealing pink. Carrots in the mix are fine. You’ll also need onion, celery, and bell pepper for texture and a touch of sweetness.
For seasoning, use mayonnaise, apple cider vinegar (or white vinegar or a squeeze of lemon if that’s what you have), sugar, Creole seasoning (or a milder Cajun seasoning), Louisiana-style hot sauce or another red pepper sauce, and a pinch of cayenne. I often reach for Tony Chachere’s Creole Seasoning for its balanced heat and flavor, but any similar Creole blend will work well.
Creole coleslaw dressing: mayonnaise, apple cider vinegar, sugar, Creole seasoning, hot sauce (optional), cayenne, and salt to taste. If you prefer a lighter dressing, reduce the mayonnaise slightly and add a splash more vinegar or a spoonful of plain Greek yogurt.
How to make it
This is a super-easy coleslaw recipe: chop the vegetables if needed, whisk together the creamy Creole dressing, and combine everything in a large bowl. Chill for at least 30 minutes for best flavor.
Recipe tips
- This recipe uses half of a 14-ounce pre-shredded coleslaw mix and makes about 4–6 side servings (roughly 1/4 to 1/2 cup per serving). If you need more, double the recipe and use the whole bag.
- If you shred a whole cabbage yourself, use a medium head and double the dressing. Add the dressing gradually until the slaw is coated — you can always add more but you can’t take it away.
- Avoid mixes with purple cabbage. It can turn the dressing pink when it marinates. Carrots are perfectly acceptable and add sweetness and color.
- If you’re serving a crowd outdoors, place the serving bowl on a bed of ice; mayonnaise-based salads don’t hold up well in warm temperatures.
- Wait to add salt until after the slaw has marinated. Most Creole seasonings already contain salt, and marinating will even out the seasoning so you won’t risk over-salting.
- Before serving, stir gently and use a slotted spoon to serve to avoid excess liquid on the plate.
Serve chilled. If you like a slightly tangier slaw, add an extra teaspoon of apple cider vinegar; for more heat, increase the cayenne or hot sauce to taste. The balance of sweet, tangy, and spicy is flexible and easy to tailor to your guests’ preferences.
Storage and Make Ahead
Store assembled coleslaw in the refrigerator for up to three days. Freezing is not recommended because mayonnaise and egg-based dressings separate and change texture when frozen. To make ahead, chop the vegetables and keep them chilled in an airtight container, and store the dressing separately. Combine and chill for about 30 minutes before serving so the flavors soften and meld.
Related recipes
- Southern Fried Catfish
- The Best Hot Pastrami Sandwich
- Foolproof Oven Baked Ribs
- Homemade Sloppy Joe Recipe
- Copper Penny Carrot Slaw
- Fish and Chips: No Beer Batter
If you make this recipe, please leave a rating or comment below — I love to hear how it turned out!
Creamy Creole Coleslaw
Ingredients
- 7 ounces shredded cabbage
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 2/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Creole seasoning
- 1 teaspoon hot sauce (Louisiana-style)
- 1/4 teaspoon cayenne pepper
- Salt, to taste
Instructions
- Place shredded cabbage in a large mixing bowl. Add the chopped onion, celery, and bell pepper, then set aside.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, Creole seasoning, hot sauce, and cayenne until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes, stirring occasionally to distribute the dressing.
- Before serving, taste and adjust salt if needed, then serve with a slotted spoon to avoid excess liquid.
Notes
- This recipe uses half of a 14-ounce bag of slaw mix; it serves about 4–6 as a side. For larger groups, use the whole bag and double the dressing.
- Do not add extra salt until after marinating. Creole seasoning typically contains salt, and flavors even out as the slaw rests.
- Avoid red (purple) cabbage to prevent the dressing from turning pink. Carrots are fine in the mix.
- Use a slotted spoon to serve for the best presentation and texture.