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.
serves 6-8
| 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) |
| ⅔ | cup mayonnaise |
| ½ | cup sour cream (I start with ¼ cup and add more if the dressing is too thick) |
| 2 | Tbsp. sugar |
| 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) |
| 1 | tsp. salt |
| ½ | tsp. black pepper (I also throw in some whole peppercorns) |
| ½ | tsp. cayenne pepper |
1. slaw
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!
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