Description
Buttermilk coleslaw made with classic Cajun ingredients.
Ingredients
Units
Scale
Salad
- 4 cups thinly sliced purple and green cabbage or a 10-ounce bag of coleslaw
- 4 heaping tablespoons of green onion, chopped
- 1/3 cup pecans, roughly chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons plain Greek yogurt
- 2/3 cup buttermilk
- 1 1/2 teaspoon Creole mustard
- 1 tablespoon cane syrup
- 3/4 teaspoon Cajun seasoning
Instructions
- Place cabbage, green onions, and pecans in a medium-sized bowl.
- Mix the dressing ingredients together in a smaller bowl; you'll have more dressing than you need.
- Add a little dressing at a time to the slaw mixture, tossing until the cabbage is evenly coated and there is as much dressing as you like.
- Refrigerate until ready to serve.
Notes
- Adjust the seasoning in the dressing to taste.
- This makes more dressing than you need. Add a little dressing at a time to the slaw mixture, tossing until the cabbage is evenly coated and as much dressing as you like.
- It's best to serve the salad after the dressing is mixed with the cabbage, so the salad stays crispy. I do not let the mixed coleslaw sit in the refrigerator overnight or too long after I mix the dressing and cabbage together, or it will wilt and lose its crispiness.
Nutrition
- Serving Size: 1/2 cup
