If you are looking to add something new to your side dish rotation, this Cajun Coleslaw is the perfect way to do it. It is bold, tangy, and full of crunch. Make it once, and you'll find yourself coming back to it again and again.
I love coleslaw, and No Mayo Coleslaw and Blue Cheese Coleslaw have made a regular appearance on my dinner table for years. This Cajun coleslaw recipe is a newer addition, but it has quickly earned its spot in the rotation.
I love the bold flavors, tang, and texture. The first time I made it, I was shocked to find it still had crunch two days later.
This cajuns slaw is the kind of recipe I reach for when we’re grilling, griddling, or just looking for something that makes a simple protein more exciting. I’ve served this recipe for Cajun slaw with Blackstone Burgers, Grilled Chicken Nuggets, and Air Fryer BBQ Chicken, and it always works.
Ingredient Talk
I usually grab a bag of coleslaw mix, but if you don’t mind the extra prep time, you can shred a blend of carrots, green cabbage, and red cabbage.
Bell pepper is flexible here. I usually use red because it adds a little sweetness and color, but I’ve made this Cajun cole slaw with green when that’s what’s in the refrigerator.
The chopped dill pickles matter more than you’d think, because they add flavor and a crunch that last beyond the first day. I don’t recommend pickle relish here because it doesn't give the same texture.
For the mustard, Creole mustard is my first choice. Spicy brown mustard works if that’s what you have, but plain yellow mustard is not my favorite here.
Cajun seasoning brands vary a lot. In my kitchen, I use one that’s bold but not aggressively hot. If yours runs hot, you might want to dial it back slightly. If you want more heat, you can always add ¼ teaspoon of cayenne pepper.
Step by Step
Tips & Tricks for Cajun Coleslaw
Watery coleslaw is a thing.
Coleslaw mix releases liquid as it hangs out, especially once the Cajun coleslaw dressing is mixed in. When I tested this slaw recipe, I found it stays crunchiest if I toss the vegetables first, then fold in the dressing just until everything’s coated. If it’s been sitting, a quick stir right before serving brings the Cajun slaw back to life.
If your Cajun slaw tastes flat, don’t reach for more seasoning first.
Cajun cole slaw isn’t about piling on more Cajun seasoning. It’s about contrast. Pickle juice, chopped dill pickles, and Creole mustard are doing the heavy lifting here. When this Cajun slaw recipe tastes dull, I fix it with a splash more pickle juice or mustard. Not more spice.
Yes, Cajun coleslaw can get too spicy. Fast.
Cajun seasoning is all over the map. Some blends are mellow. Others come in hot and loud. The heat builds as the Cajun slaw dressing chills. What tastes mild at first can feel punchy an hour later.
Cajun Coleslaw with Creole Mustard
Ingredients
- 12 ounces coleslaw mix
- 1 bell pepper red, yellow, or green, shaved
- ½ cup chopped dill pickles
- ¼ cup chopped celery
- ½ cup mayonnaise
- 2 tablespoon pickle juice
- 2 tablespoons Creole mustard
- 2 teaspoon cajun seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped scallions
Instructions
- Place the coleslaw, bell pepper, dill pickles, and celery in a large bowl. Toss to combine.
- In a small bowl, whisk together the mayonnaise, pickle juice, mustard, cajun seasoning, sugar, salt, and pepper.
- Add the mayonnaise mixture to the coleslaw bowl and stir until combined. Chill until ready to serve.
- When ready to serve, top with scallions.
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