Wednesday, January 11, 2012

Cajun Coleslaw

I'm a huge coleslaw fan. And not the dry kind. Gotta be creamy. Dry kind can be good if seasoned just right, but it still reminds me of just eating a dry salad. Make it creamy. Make it flavorful with some bite.

My Texas race partner, Tim Carroll, sent me a plethora of Cajun style cook books for Christmas. Within one of them (Cooking in Cajun Country) was this recipe which we recently had with some smoked chicken I had made in my new Char-Broil Big Easy smoker. Pint of Guinness and I was one happy man. Enjoy!

Cajun Coleslaw

2 heads green cabbage, chopped
1 head purple cabbage, chopped
3 apples, chopped
1 pound carrots, shredded
3 cups mayonnaise
4 tablespoons honey
2 tablespoons can or apple cider vinegar
Juice of 1 lemon
2 teaspoons Cajun/Creole seasoning

Mix the cabbage, apples, and carrots together in a large bowl.

In a separate bowl, combine the mayonnaise, honey, can vinegar, lemon juice, and Cajun/Creole seasoning. Stir until completely mixed. Pour dressing over the cabbage mixture and fold together. Serves 10 as a side dish.

Notes - We used a bag of coleslaw mix and 3 scallions. We only made half the dressing but used the full 2 teaspoons of seasoning. We did not use the apples.

1 comment:

Michael Williams said...

How was the chicken in the Big Easy Smoker Roaster? Do you have the Smoker Roaster Grill or the Electric Big Easy? You should check out the Char-Broil LIVE User Forums for some more great recipes, tips and tricks to use with your new Big Easy Smoker.

Congrats on your new Char-Broil Product!