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I’m a huge fan of anything slaw, which is odd since when I was growing up I couldn’t stand slaw at all. Now, slaw is the one thing I almost always order when eating out, and I often make it when cooking at home. And slaw isn’t just a wonderful side. It’s fantastic on top of hot dogs, hamburgers, and best of all, pulled pork or smoked brisket sandwiches. This colorful Mardis Gras slaw is one of the slaws that changed my mind about slaws.
This recipe for Mardis Gras slaw comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my bacon ranch slaw.
Mardis Gras Slaw
- 1 head green cabbage shredded (or substitute 2 1 pound packages shredded cabbage)
- ½ medium red onion chopped
- 1 medium green bell pepper chopped
- 1 medium yellow bell pepper chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- ½ cup mayonnaise or more
- 1 teaspoon Creole mustard
- 1 teaspoon prepared horseradish
- 1 tablespoon Cajun seasoning
- kosher salt to taste
- Combine cabbage, onion and bell peppers in large bowl.
- In a small bowl whisk together the remaining ingredients. Pour over the cabbage mixture and toss to coat completely.
Nutritional values are approximate.