Grocery store and restaurant coleslaw can be frustrating. While it seems enticing when that craving creeps into my mind, I have always regretted impulsively buying those plastic containers of mayonnaise. The recipe is so simple, but apparently very easily abused. Great coleslaw is the reflection of the effort of the chef. Unfortunately, many places could probably rename their slaw “mayo sugar soup.” True carelessness and negligence rears it’s ugly head when the cabbage is floating and crystallizing with sugar.  Hopefully, this recipe will help avoid this catastrophe infecting our barbecue dinners.

coleslaw sandwich.jpg

Creole Coleslaw, the perfect side

The main ingredients of this common side are cabbage, mayo, and seasoning. If the elements aren’t correctly balanced, it can be a watery disaster. The same is observed with taking way too much Metamucil. Which coincidentally, is the treatment that is preferred after a great southern BBQ, potato salad, and coleslaw meal.

I take this stuff seriously. Coleslaw night is the hiatus of the week in the Finnorn household. We are lucky if it makes it into a second night or through the next morning’s breakfast. In my recipe, I prefer a slightly moist, but not over soaked cabbage with an added Cajun spice. This versatile dish is one of our favorite additions to fish tacos or grilled meat.

The recipe is simple and takes me, at most, five minutes to mix. No cooking. No chopping. I take a store bough bag of cabbage, add 1/4 a cup of mayo, and mix in 3 tablespoons of white vinegar. After spicing with half a tablespoon paprika,  a teaspoon of Tony Chachere’s, celery seed, black pepper, and red pepper flakes, the dish is complete. Toss it well, and place it in the frig.


Toss and mix to perfection

For those who like it with sweetness, add half a tablespoon of sugar at a time until it reaches the desired level. Coleslaw taste is like a personal music preference. It varies widely household to household. After an hour in the fridge, the cabbage soaks up all of the flavor and forms the perfect texture. You should never have over 1/4 an inch or more of liquid soaking the bottom of the bowl.  On the other end of the spectrum, there shouldn’t be cabbage that remains crunchy and dry.

If I’m not using the fish tacos described in the previous post, I simply add this slaw onto the top of my blackened fish cradled in a tortilla. And, of course, this goes great on a sandwich with the meat of your choice. The best part is: it’s good for you. I hope you enjoy this recipe! Feel free to comment below with your experience!

Creole Coleslaw Recipe

Prep time: 1 hr / Serves: 3-4 people

1 bag of pre cut, store bought cabbage
1/4 cup of mayo
3 tablespoons of white vinegar
1 tablespoon of celery seed
1/2 tablespoon of paprika
1 tablespoon of pepper
1 teaspoon of Tony Chachere’s
1/2 teaspoon of red pepper flakes
Sugar for preference (optional)

Directions: Mix all ingredients and toss. Place in refrigorator for at least 45 min to an hour. Add salt and pepper for added taste if needed. Add 1/2 tablespoon of sugar at a time, mix well, for desired sweetness.

Comment below with your personal tips and experience!

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