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.