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Southern Louisiana Coleslaw

Southern Louisiana Coleslaw

It’s a great day for a  tossed coleslaw in buttermilk dressing!

Southern Louisiana Coleslaw in a blue bowl.

 

I think buttermilk dressing gives a distinctive taste of southern cuisine on any salad. I remember having such a salad served at Sunday dinners alongside a plate of fried chicken or rice and gravy. It was my earliest experience of eating coleslaw.

Those Sunday Dinners

My MaMa had a way of feeding a crowd using simple ingredients. She would add buttermilk to a ranch dressing mix then toss it in with some thinly sliced cabbage. It was her signature coleslaw salad. I still enjoy that salad today, but it has to be made with real buttermilk to give it that zing.

This Southern Louisianan Coleslaw is tossed in a buttermilk dressing also. It has a few Louisiana ingredients that aren’t found in most slaw recipes. The cane syrup, Cajun seasoning, and pecans add a sweet, spicy crunch that will keep ’em coming back for more. It’s a delicious side with most meat dishes, but also irresistible layered in a bar-be-cue sandwich or stuffed in a fish taco.

We begin making this salad by slicing some red and green cabbages with a mandoline. Now, this is a serious kitchen tool, so I always use the guard. It can be (and has been) dangerous, but it does make work in the kitchen quick and easy with a little wisdom. A 10 oz bag of coleslaw from the grocery store can be used if you prefer.

 

Slicing cabbage with mandolin for Southern Louisiana Coleslaw.

Isn’t the combination of those colors striking?

Some Louisiana Ingredients

After tossing the cabbage, green onions, and pecans into a large bowl, the buttermilk dressing gets mixed together in another bowl. I particularly use Steen’s 100% Pure Cane Syrup and Slap Ya Mama Cajun seasoning in my Louisiana Coleslaw dressing.

The Steen’s syrup is made in Abbeville, Louisiana, my birthplace, and was essential in our home. (It makes the best peanut butter and syrup sandwiches!) The Slap Ya Mama is one of my favorite Cajun seasonings if you haven’t noticed by now. This seasoning blend is simple with just the right ingredients so that it always compliments the food instead of overpowering it. Because this seasoning is low in salt, I sometimes add more salt, and this is such a time.

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

 

 

After mixing the dressing together, it’s poured into the salad and tossed.

Dressing poured over cabbage for Southern Louisiana Coleslaw

 

 

Have you noticed the new recipe card below? I installed it just for you! It will make printing easier and feed you with more information about these Louisiana Woman Blog recipes. Oh, and how about those Nutrition Facts? That’s just to help you know if you are cheating on your diet, or not. Hope you enjoy!

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Southern Louisiana Coleslaw

Southern Louisiana Coleslaw in a bowl.

Coleslaw made with classic Cajun ingredients.

  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups or 6 servings
  • Category: salad
  • Cuisine: Cajun

Ingredients

Salad

4 cups thinly sliced purple and green cabbage or 1-10 ounce bag of coleslaw

4 heaping tablespoons green onion, chopped

1/3 cup pecans, rough chopped

Dressing

1/2 cup mayonnaise

1/2 cup plain greek yogurt

1/2 cup buttermilk

1 teaspoon apple cider vinegar

1 tablespoons cane syrup

1/2 teaspoon Cajun seasoning, or more

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 then add dressing to slaw mixture and toss until the cabbage is evenly coated. Serve or refrigerate until ready to serve.

Nutrition

  • Serving Size: 1/2 cup

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



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