Bayou's Mardi Gras Slaw

Bayou's Mardi Gras Slaw

12
Chef Bayou 14

"This is a wonderfully colorful cole slaw perfect for celebrating Mardi Gras or any other time. It is presented in the official colors of Mardi Gras: purple, green, and gold. The sauce is a perfect blend of sweet and tart, with a little cayenne pepper for bite. Do not dress the coleslaw ahead, or it will become soggy."
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Ingredients

2 h 20 m servings 161 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
  2. When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

Footnotes

  • Editor's Note
  • To make sure you get the consistency you prefer, begin by tossing the vegetables with less dressing, adding more until the slaw is just right for your tastes.

Reviews

12
  1. 14 Ratings

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Most helpful positive review

This is fantastic! I changed a few things because of ingredients I had around the house: I simplified the ingredients, didn't have dry mustard or celery so I used a little dijon instead and sk...

Most helpful critical review

I followed the recipe exactly and found it to be a little hot. Must be the horseradish even though i could not taste the horseradish just the heat.

This is fantastic! I changed a few things because of ingredients I had around the house: I simplified the ingredients, didn't have dry mustard or celery so I used a little dijon instead and sk...

This was a great recipe for a Mardi Gras banquet i did, the salad used the traditional colors, and everyone enjoyed it. Some thought it was a little spicy because i added a little extra horserad...

Great coleslaw! The dill adds a different dimension to the flavour. Good idea to eat it all in one sitting as it does become soggy very quickly. However, if you can use it all in at the one m...

Terrific!!! Makes a lot. I made it for a fall picnic as an alternative to potato salad or store bought (heavy dressing) cole slaw. I made one modification; instead of shredding the cabbage, I ...

I was pleasantly surprised at how delicious this salad is. I brought it to Bunco last night and everyone loved it and was very vocal about how good it was. It is a very pretty salad; and we we...

This is a wonderful, colorful, tasty!! slaw recipe. Our dinner club had a New Orleans themed meal. Newspapers covered the table adding to the fun, casual, atmosphere; spicy bbq peel and eat sh...

I followed the recipe exactly and found it to be a little hot. Must be the horseradish even though i could not taste the horseradish just the heat.

I had high hopes for this and was looking for something from our usual coleslaw but holy moly this was really bitter. We just did not care for it at all.

Yummy! I followed the recipe as written. Hint don't mix the full sauce recipe into the slaw mix. Mix just enough sauce to coat the slaw mix about 20 minutes before serving then it won't be too s...