Southern Louisiana Coleslaw in a bowl.

Southern Louisiana Coleslaw

Coleslaw salad in a blue bowl.

A buttermilk dressing gives the taste of southern cuisine in this Southern Louisiana Coleslaw. You’ll also find some unique Louisiana ingredients that set this crunchy salad apart from any other.

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The Buttermilk Slaw

My Maw Maw had a way of feeding a crowd using simple ingredients. She would add buttermilk to a package of Ranch dressing mix and toss it in with some thinly sliced cabbage. It was her signature coleslaw salad she’d serve at Sunday family dinners. I still enjoy that salad today, but it has to be made with real buttermilk to give it that special zing.

This Southern Louisianan Coleslaw is also tossed in a buttermilk dressing. But I add Steen’s Pure 100% Cane Syrup and Slap Ya Mama Cajun Seasoning along with some pecans. The sweet, spicy crunch adds much flavor to a simple, plain coleslaw. It’s a delicious side for meat dishes but is also irresistible layered in a bar-be-cue sandwich or stuffed in a fish taco.

Speaking of fish tacos, we like adding another layer of flavor with my Louisiana Comeback Sauce drizzled on top of the coleslaw. The taste of horseradish takes the taco to another level! You ought to give this easy-to-make sauce a try.

Making Light Work

Let’s begin making this salad by slicing some red and green cabbages with a mandoline slicer. Now, this is a serious kitchen tool, and I always use the guard. The mandoline slicer helps do work in the kitchen quick and easily with a little wisdom. A 10 oz bag of coleslaw from the grocery store can be used if you prefer.

Slicing cabbage with mandolin.

Aren’t the combination of these purple and green cabbage colors striking?

After tossing the cabbage, green onions, and pecans into a large bowl, mix the buttermilk dressing together into a smaller bowl. The use of Steen’s 100% Pure Cane Syrup and Slap Ya Mama Cajun seasoning are particular ingredients for this dressing.

Steen’s syrup is made in Abbeville, Louisiana, my birthplace, and is an essential pantry item in our home. (It makes the best peanut butter and syrup sandwiches!)

Slap Ya Mama is one of my favorite Cajun seasonings if you haven’t noticed by now. It’s simple, with just the right ingredients to compliments the food instead of overpowering it. Because this seasoning is low in salt, I sometimes add more salt, which is such a time.

Ingredients of Southern Louisiana Coleslaw in a yellow bowl stirred with a green spoon.

After mixing the dressing together, pour it into the salad and toss.

Dressing poured over cabbage for Southern Louisiana Coleslaw

I hope you enjoy this special coleslaw!

Print
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Southern Louisiana Coleslaw in a bowl.

Southern Louisiana Coleslaw


  • Author: Louisiana Woman
  • Total Time: 10 minutes
  • Yield: 6 servings 1x

Description

Buttermilk coleslaw made with classic Cajun ingredients.


Ingredients

Scale

Salad

4 cups thinly sliced purple and green cabbage or 110 ounce bag of coleslaw


4 heaping tablespoons green onion, chopped


1/3 cup pecans, rough chopped

Dressing

1/2 cup mayonnaise


1/4 cup sour cream


2 tablespoons plain greek yogurt


2/3 cup buttermilk


1/2 teaspoon regular or creole mustard


1 tablespoons cane syrup


3/4 teaspoon Cajun seasoning

1/4 teaspoon fine sea salt


Instructions

Place cabbage, green onions, and pecans in a medium-size bowl.

Mix together dressing ingredients in a smaller bowl, this makes more dressing than you will need.

Add a little dressing at a time to slaw mixture tossing until the cabbage is evenly coated and there is as much dressing in it as you like.

Refrigerate until ready to serve.

  • Prep Time: 10 minutes

Nutrition

  • Serving Size: 1/2 cup

Keywords: southern Louisiana coleslaw

Southern Louisiana Coleslaw in a bowl.

How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these.”                                            

George Washington Carver

2 Comments

  1. This sounds delicious. I’ve never had pecans in my coleslaw. Can’t wait to try. Love the nutritional facts you have added!

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