I take very little credit for the coleslaw. This super easy recipe – though marginally tweaked by me – is from a “The 100 Greatest Cajun Recipes” by Jude W. Theriot. By the way – if anyone out there loves Cajun food and isn’t sure where to start, I highly recommend this book.
|1||large head cabbage, shredded (I also add half a red pepper and half a yellow pepper – deseeded and thinly sliced)|
|3||whole green onions, minced (I use 1 red onion – way more flavor – thinly sliced)|
|½||cup sour cream (I start with ¼ cup and add more if the dressing is too thick)|
|2||Tbsp. fresh lemon juice|
|2||Tbsp. pickle juice (I use dill pickle juice)|
|1||tsp. Tabasco (I generally add a couple more tsp. for kick)|
|½||tsp. black pepper (I also throw in some whole peppercorns)|
|½||tsp. cayenne pepper|
Mix cabbage, yellow and red peppers, and red onion in a large bowl. In a separate bowl, whip the remaining ingredients with a wire whisk until smooth. Pour over the cabbage mixture and mix until well combined. Chill. serve, and enjoy!