Coleslaw is one of those dishes that you want to get just right. Everything about my Creole Coleslaw is about balance. I want to combine creaminess, crunchiness, tang, and spice to make one unforgettable coleslaw.

Creole Coleslaw has kick, crunch, and just the right amount of creaminess. Sometimes a coleslaw is mayonnaise-heavy, making what’s meant to be crunchy, soggy and, well, let’s be honest, no fun. With this coleslaw, light and crisp is the goal…and, of course, full of flavor.

I like to use red cabbage, not an unusual choice but it’s a bit sturdier and the color is alluring. The deep purple is accented with the red of the bell pepper and the green of the zucchini, so we’ve got color on color on color!

When it comes to flavor, I’m looking for something with a bit of a kick. So, I’ve combined a vinegary tang with lemony citrus that’s amplified by creole mustard and Cajun seasoning all blended with creamy mayonnaise for one fantastic dressing. Now, to mix. I toss the cabbage, peppers, and zucchini with the dressing, and here’s the most important step: I let it sit in the fridge for at least one hour, but ideally this gets the overnight treatment to really infuse the coleslaw with flavor.

Texture, color, and flavor are the keywords here, and one bite reveals just how light and fresh this Creole Coleslaw can be. Summer’s favorite side dish gets a kick of flavor and a dash of deliciousness all in one beautifully good Creole Coleslaw! It’s an ideal companion to my Green Gator Gumbo and Fried Oyster Po’Boy, Cajun Sweet Potato Chips with Yogurt Dipping Sauce, and Strawberry Rhubarb Beignets.