Southern Louisiana Coleslaw
It’s a great day for a cool coleslaw tossed with a buttermilk dressing. That dressing always distinguishes itself as a southern salad to me. Having it served for a Sunday dinner alongside a plate of fried chicken or rice and gravy was one of my earliest experiences with slaw. My MaMa had a way of feeding a crowd at those dinners using the simplest ingredients like adding buttermilk to ranch dressing mix then to some thinly sliced cabbage and “Voila” a coleslaw. I still enjoy that salad today, but it has to be made with real buttermilk to give it that zing.
The coleslaw recipe I have for you today has a zing of its own from 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 great side with most meat dishes, but also delicious layered in a bar-be-cue sandwich or stuffed into a fish taco.
I 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 makes 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.
Isn’t the combination of those colors striking? After tossing the cabbage, green onions and pecans in 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 an 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 and there you have it! A creamy, spicy, lightly sweetened buttermilk dressing in a crunchy coleslaw made with some Louisiana goodness. Mmm-mmm!
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 louisianawomanblog 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!Print
Southern Louisiana Coleslaw
Coleslaw made with classic Cajun ingredients.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups or 6 servings
- Category: salad
- Cuisine: Cajun
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
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
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 ingredients are evenly coated. Serve or refrigerate until ready to serve.
- Serving Size: 1/2 cup
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