Buttermilk coleslaw made with classic Cajun ingredients.
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
1/4 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
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