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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. Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl. Reserve. In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper. But this slaw is also beautiful at a summer barbecue or picnic, long after Mardi Gras season has passed. Mardi Gras Slaw. For the dressing: 1/3 cup creole mustard (I use Zatarain’s) 1/3 cup apple cider vinegar. 1/3 cup white sugar. 1/3 cup vegetable oil. a couple of dashes of hot sauce. For the slaw: ½ head purple cabbage. ½ head green cabbage 1/2 red cabbage, shredded; 1/2 green cabbage, shredded; 2 yellow bell peppers, sliced thin; 2 green bell peppers, sliced thin; 1 teaspoon cumin; 1 teaspoon of Cajun seasoning Mardi Gras Coleslaw is a traditional side dish made with shredded cabbage, mayonnaise, and a blend of spices. It’s a great accompaniment to grilled meats, seafood, and fried chicken. This recipe is easy to make and can be prepared in under 30 minutes. As the vibrant colors and festive atmosphere of Mardi Gras fill the air, it’s the perfect time to create a delicious and colorful cole slaw that’s sure to delight. This recipe is a masterful blend of sweet and tart flavors, with a hint of spice, making it a perfect accompaniment to your favorite Mardi Gras dishes. Quick Facts To make the dressing, whisk poppy seed dressing with lemon juice. Season with pepper and salt. Cover and refrigerate for at least 1 hour and up to 6 hours. To make the slaw, toss the cabbage, grapes, avocados, apples and pecans in a large glass or ceramic bowl. Pour the dressing over the slaw. Whisk oil, vinegar, sugar, salt, garlic powder, pepper, cayenne, paprika, and thyme together in large bowl until sugar has dissolved. Add red and green cabbage, bell peppers, scallions, and onion and toss to combine. Planning on having a Mardi Gras party. Here is a great side dish. It contains the traditional Mardi Gras colors: purple (actually the cabbage is red), green and gold.For the salad4 cups Red Cabbage, chopped2 cups Green Cabbage, chopped2 cups Green Bell Peppers, chopped1 cup Yellow Bell Peppers, chopped1 cup Yellow Squash, chopped3/4 cup Green Onions, tops and bottoms finely chopped1/2 cup ingredients. 1/2 cup apple cider vinegar 1/3 cup packed dark brown sugar, or to taste 1 teaspoon dry mustard 2 teaspoons celery seed 1/2 teaspoon cayenne pepper Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss together the sweet potatoes and beets on the baking sheet. Creamy Creole Coleslaw- this colorful coleslaw has a lot of zip from Creole mustard and Creole seasoning. Ready to eat in just over 30 minutes. This slaw has all the colors of Mardi Gras- Green (cabbage), Purple (red cabbage), and Gold (yellow bell pepper). I love a creamy colelsaw and this recipe is plenty creamy. In a small mixing bowl, whisk ¼ cup oil, ¼ cup apple cider vinegar, 1½ teaspoons of sugar, 2 teaspoons of kosher salt, 1 grated clove of garlic, ¼ teaspoon cayenne, ¼ teaspoon paprika and ¼ teaspoon dried thyme until well combined and sugar completely dissolved. Toss both kinds of cabbage, the grated carrots, and minced onion together in a large bowl. Reserve. In a small bowl, whisk together the vinegar, sugar, and mustard; season with salt and pepper. Mardi Gras Recipes. This fish po’ boy and the cajun slaw (together and separately) are perfect recipes to celebrate Mardi Gras. You can serve it with this Mardi Gras side dish of roasted veggies and parmesan cheese! It’s also great if you’re looking for fish recipes to enjoy during Lent. This one-pan jambalaya is filled with sausage, bell peppers, and a bold mix of Cajun spices for authentic Louisiana flavor. Ready in under 30 minutes, it’s a quick way to bring the essence of Mardi Gras to your table. Get the Recipe: Low-Carb Jambalaya. New Orleans Brandy Milk Punch for Mardi Gras New Orleans Brandy Milk Punch for Mardi Gras. This colorful, creamy slaw has a bit of bite from Creole mustard and sherry vinegar. Creamy Creole Coleslaw Serves: About 7 cups Ingredients ½ cup mayonnaise ½ cup sour cream 2 tablespoons Creole mustard 2 tablespoons sherry vinegar 1 tablespoon Creole seasoning 1½ teaspoons sugar ½ teaspoon celery seeds 4 cups shredded green cabbage, I figured this recipe for Mardi Gras Slaw was the most appropriate thing I could make. Both green and red cabbage are mixed with a mayonnaise-based sauce kicked up with cayenne pepper and mustard seeds. This colorful Mardis Gras slaw is one of the slaws that changed my mind about slaws. A Wonderful Twist On A Classic Slaw This recipe for Mardis Gras slaw comes from Marguerite at Cajun Delights , my favorite place for all thing Cajun, from food to music. 3/4 cup fat-free Cole slaw dressing One 20-ounce can pineapple chunks Black pepper, freshly ground, to taste. Fold first 5 ingredients together in a large bowl with wooden spoon. Chill and serve with a garnish of freshly ground black pepper. Serve with outdoor-cooked foods. Serves 10. Return To: Salads. www.cajun-recipes.com
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