I may have outdone myself with this spicy Creole coleslaw. You know I love my spicy foods and this New Orleans-inspired recipe has a kick that’ll clear your sinuses but not so strong to make you reach for the milk. I’ve been snacking on it all week and can’t seem to get enough. It’s the perfect combination of creamy, crunchy, and spicy!
Jason loves it when I experiment in the kitchen, and this time, I think I really hit the mark. I swapped the traditional mayonnaise for Miracle Whip which resulted in a lighter but still creamy coleslaw. You’ll love it next to your favorite grilled or smoked meats, trust me!
🛒 Ingredients
- Coleslaw Mix
- Fresh Jalapenos
- Miracle Whip
- Apple Cider Vinegar
- White Granulated Sugar
- Yellow Mustard
- Creole Seasoning
- Celery Seeds
- Cayenne Pepper
- Salt (optional)
👨🍳 Instructions
👉Step 1 – Start by placing the coleslaw mix in a large bowl.
👉Step 2 – Deseed the fresh jalapenos and slice them thinly.
👉Step 3 – In a medium mixing bowl, whisk together the Miracle Whip, mustard, apple cider vinegar, sugar, Creole seasoning, cayenne, and celery seed (and salt, if you’re using it). Make sure everything is nice and smooth.
👉Step 4 – Pour the dressing over the coleslaw mix and toss in the sliced jalapenos.
👉Step 5 – Stir until every bit of that coleslaw is coated in the dressing.
👉Step 6 – Pop it in the fridge, covered, for a couple of hours. This lets all those amazing flavors mingle and get to know each other. If you just can’t wait, go ahead and serve it right away, but trust me, it’s even better after a little chill-out time.
❗ Recipe Tips & Tricks
📌The salt mentioned in this recipe is optional. For me, the Creole seasoning adds plenty of saltiness. If you like things a bit saltier, you can add a pinch or two.
📌You might notice some extra liquid forming in the container after the coleslaw sits for a while. Don’t worry, that’s just the veggies releasing some of their natural juices. Give it a good stir and it’ll be as good as new.
📌When you first mix the dressing in, it might seem like the coleslaw is a little dry. But keep stirring, and you’ll see it all come together into a creamy, dreamy delight.
📌Too spicy for your taste? Leave out the cayenne pepper or just lower the amount.
📌If you’re not a big fan of that bold yellow mustard flavor, try using Dijon mustard instead. It’s got a smoother, more subtle taste.
🍱 Storage
Leftovers? No problem! This coleslaw might be ready in just 10 minutes, but it keeps like a champ. Just place it in an airtight container and store it in the fridge for up to 4 days. But whatever you do, don’t freeze it! Nobody wants a soggy slaw.
🌶️ Additions & Substitutions
✔️Want to lighten things up even more? Try swapping out the Miracle Whip for an equal amount of plain Greek yogurt or buttermilk. This will give you the lowest calorie, mayo-free coleslaw that’ll still be creamy and tangy.
✔️Do you prefer your coleslaw sugar-free? Try using honey or maple syrup for a more natural sweetness. Start with half the amount of sugar (so half a tablespoon) and adjust to your liking.
✔️For a completely sugar-free version, you can use a zero-calorie sweetener like stevia or erythritol. Just be aware that these can sometimes have a slightly different aftertaste.
✔️While the Creole seasoning and cayenne pepper give this coleslaw its signature flavor, feel free to experiment with other spices to create your own unique blend. A pinch of smoked paprika or a dash of hot sauce can add a whole new dimension of flavor.
🥗 What Is Creole Coleslaw?
Creole cuisine is a wonderful blend of flavors and traditions born in the multicultural city of New Orleans. It merges French, Spanish, African, and Caribbean cuisines among other influences.
This coleslaw is a prime example of this delicious fusion. Its signature flavor comes from the Creole seasoning, a blend of paprika, garlic, onion, cayenne pepper, and other spices.
And those jalapenos? Not just there ’cause I like it hot (though I do!), but also as a nod to all those fiery dishes they cook up in New Orleans. It’s a little culinary adventure, minus the plane ticket!
🍽️ Serving Suggestions
Slaws are classic BBQ sides, regardless of your favorite variation. Even though I have to admit, this spicy Creole coleslaw is pretty addictive on its own, some dishes beg for it as a sidekick.
Its symphony of creamy, crunchy, tangy, and spicy is a match made in heaven with:
⭐Smoked brisket – the slaw will cut through the rich and smoky meat, brightening up your BBQ feast.
⭐Smoked pulled pork sandwiches – it’s a great combination of flavors that adds up to more than the sum of its parts. We also use it for our BBQ smoked pulled pork tacos, a recipe we keep coming back to!
⭐Grilled scallops – the refreshing crunch and spiciness of the coleslaw goes wonderfully with the tender and buttery scallops.
⭐Grilled St. Louis ribs – forget the fries! Lighten up these tender ribs with the tangy Creole slaw for a healthier but still finger-lickin’ good meal.
⭐Grilled blackened Dover Sole – I really love making sandwiches with this mild fish and use the New Orleans style coleslaw as a topping for some extra crunch and tang.
I’m telling you, this coleslaw is so good, you’ll be licking the bowl clean. And if you try it, let me know what you paired it with. I’m always up for trying new combos!
Spicy Creole Coleslaw (New Orleans Style)
Equipment
- Medium Bowl
- Knife and Cutting Board
Ingredients
- 1 16- Ounce Bag Coleslaw Mix
- 2 Fresh Jalapenos deseeded, thinly sliced
- ½ Cup Miracle Whip
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon White Granulated Sugar
- 2 Teaspoons Yellow Mustard
- 2 Teaspoons Creole Seasoning
- ½ Teaspoon Celery Seed
- ½ Teaspoon Cayenne Pepper
- ⅛ Teaspoon Salt optional
Instructions
- Place the coleslaw mix in a large mixing bowl.
- Deseed and thinly slice the fresh jalapenos.
- In a medium mixing bowl, combine the miracle whip, mustard, apple cider vinegar, sugar, creole seasoning, cayenne, and celery seed (salt would be included here if using). Stir until fully combined.
- Pour over the coleslaw mix and add the sliced jalapenos to the bowl.
- Stir until fully coated.
- Cover and place in the fridge for about two hours to get the best flavor outcome. Can be served immediately, if desired. Enjoy!
Notes
- Store in an airtight container, in the fridge, for up to 4 days. Do not freeze.
- When storing, expect to see a lot of additional liquid form in the slaw. This is normal and simply the veggies leaking juices. Stir it and it should be just fine.
- It will almost seem like the coleslaw is too dry when first mixing in the dressing. Trust me, keep stirring and you will see it come to life.
- If you need it less spicy, simply remove the cayenne as it adds the biggest kick, in my opinion.
- If you like a saltier dish, include the salt. My husband loves the saltier version, I prefer it without the salt, as I think the creole seasoning has plenty of saltiness. This is totally up to your preferences.
- For a tamer mustard taste, use Dijon instead.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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