📝 About This Recipe
This isn't your average picnic side; it's a vibrant, soulful celebration of Louisiana flavors that brings a spicy kick to the traditional cabbage crunch. Drawing inspiration from classic New Orleans remoulade, this slaw features a tangy, mustard-forward dressing spiked with horseradish and Creole spices. It’s the perfect cooling yet complex accompaniment to balance the heat of blackened fish or fried seafood po'boys.
🥗 Ingredients
The Crunch Base
- 1/2 head Green Cabbage (shredded thinly)
- 1/2 head Red Cabbage (shredded thinly for color)
- 2 medium Carrots (grated or julienned)
- 4 stalks Green Onions (thinly sliced on a bias)
- 1/2 cup Bell Pepper (finely diced)
- 1/4 cup Fresh Parsley (finely chopped)
Creole Dressing
- 1 cup Mayonnaise (high-quality brand preferred)
- 3 tablespoons Creole Mustard (coarse-grained, such as Zatarain's)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Prepared Horseradish (more if you like a sinus-clearing kick)
- 1 teaspoon Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Creole Seasoning (Tony Chachere's or similar)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Celery Seed
- 1 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Remove any wilted outer leaves from the green and red cabbage heads.
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2
Using a sharp chef's knife or a mandoline, shred the cabbages into thin, uniform ribbons. Consistency is key for a professional mouthfeel.
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3
Place the shredded cabbage into a large colander. Sprinkle with a pinch of salt and let it sit for 10 minutes; this draws out excess moisture and prevents a watery slaw later.
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4
While the cabbage rests, peel and grate the carrots. Finely dice the bell pepper and slice the green onions and parsley.
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5
In a medium-sized mixing bowl, whisk together the mayonnaise and the coarse Creole mustard until smooth.
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6
Add the apple cider vinegar, horseradish, hot sauce, and Worcestershire sauce to the mayonnaise mixture, whisking vigorously to incorporate.
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7
Stir in the Creole seasoning, smoked paprika, celery seed, and honey. Taste the dressing—it should be tangy, slightly spicy, and deeply savory.
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8
Rinse the cabbage quickly under cold water to remove excess salt, then pat it very dry with paper towels or use a salad spinner.
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9
In a large serving bowl, combine the dried cabbage ribbons, grated carrots, bell peppers, green onions, and parsley.
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10
Pour about three-quarters of the dressing over the vegetables. Use tongs to toss everything together until every strand is evenly coated.
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11
Evaluate the creaminess; add the remaining dressing if you prefer a 'wetter' slaw, or keep it as is for a lighter touch.
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12
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time allows the flavors to meld and the cabbage to soften slightly.
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13
Before serving, give the slaw one final toss. Garnish with an extra sprinkle of parsley or a dash of Creole seasoning for a beautiful presentation.
💡 Chef's Tips
Always use a coarse-grained Creole mustard rather than yellow mustard for that authentic Louisiana texture and depth. If you are sensitive to salt, reduce the amount of Creole seasoning as many commercial brands are quite salty. For the best texture, shred the cabbage yourself rather than buying pre-bagged mixes which can be dry and woody. Letting the slaw chill is non-negotiable; the flavors of the horseradish and vinegar need time to penetrate the cabbage. If the slaw releases too much liquid after sitting, simply drain the excess from the bottom of the bowl before serving.
🍽️ Serving Suggestions
Serve alongside a hot plate of fried catfish or shrimp for a classic Bayou pairing. Use it as a crunchy topping for a Pulled Pork or Fried Oyster Po'Boy. Pairs beautifully with a crisp, cold Abita Amber beer or a sweet iced tea. Serve as a side to Blackened Chicken to provide a cooling contrast to the charred spices. It makes a fantastic topping for grilled bratwursts or hot dogs for a Southern twist on a backyard classic.