The buttermilk dressing gives a taste of southern cuisine in this Southern Louisiana Coleslaw. You’ll also find some unique Louisiana ingredients in it that set this salad apart from any other.
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Those Sunday Family Dinners
I remember having a buttermilk coleslaw salad served after church on Sundays at our family dinners. It was served alongside a plate of fried chicken or rice and gravy. It was my earliest experience of eating this cabbage salad.
At those dinners, my MawMaw 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. 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 tossed in a buttermilk dressing also. 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 for meat dishes, but is 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 slicer. Now, this is a serious kitchen tool, and I always use the guard. The mandoline slicer helps 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.
Aren’t the combination of these purple and green cabbage colors striking?
Ingredients In Southern Louisiana Coleslaw
After tossing the cabbage, green onions, and pecans into a large bowl, the buttermilk dressing mix them together into a smaller bowl. The use of Steen’s 100% Pure Cane Syrup and Slap Ya Mama Cajun seasoning are particular ingredients used in this 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.
After mixing the dressing together, it’s poured into the salad and tossed.
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’re cheating on your diet, or not.
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.
Serving Size:1/2 cup
Keywords: southern Louisiana coleslaw
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