Spicy Creole Coleslaw (New Orleans Style)
Spicy, tangy, and creamy coleslaw with Creole seasoning ready in 10 minutes!
Servings 6
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.