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Category: Slaws
Prep Time: Cook Time: Total Time:
Dressing:
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup olive oil or vegetable oil
1/2 cup sugar
2 teaspoons kosher salt
2 teaspoons dry mustard
2 teaspoons celery seed
1/2 teaspoon Cajun seasoning
Slaw:
1 large head cabbage (about 2 pounds), sliced thin
1 small red onion, cut in half and sliced thin
1 medium green bell pepper, cut into thin strips
1/2 cup chopped, sliced pickled jalapeno
Kosher salt and freshly cracked black pepper, to taste
Combine both of the vinegars with the olive oil, sugar, salt, dry mustard, celery seed and Cajun seasoning in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.
In a large glass bowl, combine the cabbage, red onion, bell pepper and jalapeno. Pour the hot vinegar and sugar mixture over the vegetables. Toss and taste; add freshly cracked black pepper and season with additional salt if needed; stir, cover and refrigerate for several hours or overnight, stirring from the bottom occasionally.
Just before serving, taste and adjust seasonings as needed. Use a slotted spoon for serving to drain excess liquid off. Serves 6-8
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CAJUN COLESLAW
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Category: Slaws
Prep Time: Cook Time: Total Time:
Dressing:
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup olive oil or vegetable oil
1/2 cup sugar
2 teaspoons kosher salt
2 teaspoons dry mustard
2 teaspoons celery seed
1/2 teaspoon Cajun seasoning
Slaw:
1 large head cabbage (about 2 pounds), sliced thin
1 small red onion, cut in half and sliced thin
1 medium green bell pepper, cut into thin strips
1/2 cup chopped, sliced pickled jalapeno
Kosher salt and freshly cracked black pepper, to taste
Combine both of the vinegars with the olive oil, sugar, salt, dry mustard, celery seed and Cajun seasoning in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.
In a large glass bowl, combine the cabbage, red onion, bell pepper and jalapeno. Pour the hot vinegar and sugar mixture over the vegetables. Toss and taste; add freshly cracked black pepper and season with additional salt if needed; stir, cover and refrigerate for several hours or overnight, stirring from the bottom occasionally.
Just before serving, taste and adjust seasonings as needed. Use a slotted spoon for serving to drain excess liquid off. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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