Bayou's Mardi Gras Slaw

Rating: 4.18 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

By Chef Bayou
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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).

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.

Nutrition Facts

Per Serving:
160.7 calories; 2.1 g protein; 13.3 g carbohydrates; 11.9 mg cholesterol; 82.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Travelgoddess
Rating: 5 stars
01/21/2010
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 skipped the celery. I left out the zuchini and put in a green bell instead to give the green color. added some green onions too. I did not use brown sugar (which I'm sure would taste great) but opted for granulated splenda for diet reasons. It was such a hit that my grandmother who is the amazing cook of the family wanted the recipe. Didn't tell my grandmother about the splenda though. She would have spit it out.:) Read More
Helpful
(27)

Most helpful critical review

andrea
Rating: 3 stars
02/21/2012
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. Read More
Helpful
(4)
17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Travelgoddess
Rating: 5 stars
01/21/2010
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 skipped the celery. I left out the zuchini and put in a green bell instead to give the green color. added some green onions too. I did not use brown sugar (which I'm sure would taste great) but opted for granulated splenda for diet reasons. It was such a hit that my grandmother who is the amazing cook of the family wanted the recipe. Didn't tell my grandmother about the splenda though. She would have spit it out.:) Read More
Helpful
(27)
a.bravo
Rating: 4 stars
04/06/2009
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 horseradish to it. But overall it turned out very well. Read More
Helpful
(18)
Ann Maksymiw
Rating: 5 stars
02/14/2011
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 meal it is very good. Read More
Helpful
(16)
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bkh4duke
Rating: 5 stars
09/23/2011
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 chopped it so that it isn't as wet and limp. I mixed a third of the slaw up at first then mixed up more as it got low. I could also save any leftovers since the dressing was separate. Highly recommend!! Read More
Helpful
(9)
jms250
Rating: 4 stars
03/16/2011
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 were all looking forward to having some. The dressing is wonderful. I thought there might have been too much going on in the dressing but the flavors all blend well. I did add extra brown sugar (just a little to taste) as I felt it was a little bitter as written. I had to use three zucchini and three yellow peppers but that could have been because my cabbage was too big. They were all the same size at the store. All in all beautiful delicious and crowd pleasing salad. Thanks! Read More
Helpful
(8)
andrea
Rating: 3 stars
02/21/2012
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. Read More
Helpful
(4)
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sandy
Rating: 5 stars
01/19/2013
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 shrimp was the entree and this delicous slaw was one of the sides. You know we all had to have the recipe! Finish the meal off with banana's foster and you can die happy:) Read More
Helpful
(4)
ladybuggs5224
Rating: 2 stars
05/31/2013
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. Read More
Helpful
(2)
kate
Rating: 5 stars
03/07/2014
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 soggie. Add more sauce if needed just before serving. I took it to a Mardi Gras party in a clear glass bowl and it looked pretty. Read More
Helpful
(1)
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