A cooking platform built around craft, culture, and the stories behind what we eat.
Created by Chef Remy
Crunchy cabbage and carrots tossed in a bold, creamy remoulade spiked with Creole mustard, horseradish, and enough cayenne to remind you where you are, the kind of slaw that steals the show at every fish fry and summer cookout.
Most coleslaw sits on the plate like an afterthought. Not this one. This slaw demands attention. The remoulade does the heavy lifting, bringing that creamy, tangy heat that Louisiana folks know and love. Horseradish wakes you up, Creole mustard adds depth, and cayenne finishes with a slow burn that keeps you reaching for another forkful.
My grandmother Evangeline made a version of this for every family gathering. She always said the secret was in the resting time. You let that dressing marry with the cabbage for at least an hour, and something magical happens. The vegetables soften just enough to drink in all that flavor, but they keep their crunch. That's what you're after.
At Lagniappe, we serve this alongside blackened catfish and fried shrimp po'boys. The cool, creamy slaw against hot, crispy seafood is one of those combinations that just works. But don't wait for a special occasion. This slaw belongs at your Tuesday night dinner, your Saturday barbecue, your Sunday supper. It travels well to potlucks, and I promise you'll come home with an empty bowl and requests for the recipe.
Quantity
1 small head (about 2 pounds)
cored and finely shredded
Quantity
1/4 head
finely shredded
Quantity
2 large
peeled and grated
Quantity
4
white and green parts thinly sliced
Quantity
1/2
finely diced
Quantity
1 cup
Quantity
3 tablespoons
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 cloves
minced fine
Quantity
1 teaspoon
Quantity
1/2 teaspoon, plus more to taste
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
freshly ground
Quantity
1/4 teaspoon
| Ingredient | Quantity |
|---|---|
| green cabbagecored and finely shredded | 1 small head (about 2 pounds) |
| purple cabbagefinely shredded | 1/4 head |
| carrotspeeled and grated | 2 large |
| green onionswhite and green parts thinly sliced | 4 |
| green bell pepperfinely diced | 1/2 |
| mayonnaise | 1 cup |
| Creole mustard | 3 tablespoons |
| prepared horseradish | 2 tablespoons |
| fresh lemon juice | 1 tablespoon |
| hot sauce | 1 tablespoon |
| garlicminced fine | 2 cloves |
| sweet paprika | 1 teaspoon |
| cayenne pepper | 1/2 teaspoon, plus more to taste |
| kosher salt | 1/2 teaspoon |
| black pepperfreshly ground | 1/4 teaspoon |
| celery seed | 1/4 teaspoon |
Shred both cabbages as fine as you can manage. You want thin ribbons that will absorb the dressing, not thick chunks that fight back. A sharp knife and a steady hand work fine, but a mandoline makes quick work of it. Toss the shredded cabbage into your largest mixing bowl along with the grated carrots, sliced green onions, and diced bell pepper.
In a medium bowl, whisk together the mayonnaise, Creole mustard, and horseradish until smooth. Add the lemon juice, hot sauce, and minced garlic. Now come the spices: paprika, cayenne, salt, black pepper, and celery seed. Whisk it all together until you have a creamy, pale orange dressing flecked with spice. Taste it. The dressing should have punch on its own, because it will mellow once it hits the cabbage.
Pour the remoulade over the vegetables and toss everything together with your hands or two large spoons. Get in there and make sure every ribbon of cabbage gets coated. The slaw should look generously dressed, not swimming, but definitely not dry. Add more dressing if needed. Trust your eyes.
Cover the bowl tightly and refrigerate for at least one hour, preferably two. This resting time is not optional. The cabbage softens slightly, the flavors meld, and that horseradish and cayenne heat distribute evenly through the whole bowl. Give it a good stir halfway through if you remember.
Before serving, taste the slaw one more time. The cabbage will have released some liquid and mellowed the seasoning. Add more salt if it needs it. A squeeze of fresh lemon juice brightens everything up. If you want more heat, now is the time for an extra pinch of cayenne. That's the bayou way: taste, adjust, trust your palate.
Transfer to a serving bowl and scatter a few extra green onion slices over the top. Serve cold alongside fried catfish, blackened redfish, shrimp po'boys, or grilled andouille. This slaw also makes a fine topping for pulled pork sandwiches or fish tacos when you want to bring a little Louisiana heat to the party.
1 serving (about 215g)
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer
Chef Remy
Spirals of tender rotini loaded with Cajun-spiced bacon, sharp cheddar cubes, and crisp vegetables, all bound together in a buttermilk ranch dressing with enough personality to make the church ladies ask for your recipe.
Chef Remy
Crisp, cold romaine piled high with sliced blackened chicken still warm from the skillet, draped in creamy homemade Caesar and crowned with shatteringly crisp parmesan crisps, the kind of salad that makes you forget you're eating your vegetables.
Chef Remy
Blackened chicken and smoky andouille tossed with rotini, the holy trinity, and a creamy Cajun dressing so bold it makes you the hero of every potluck and picnic table from here to Baton Rouge.
Chef Remy
Tender red potatoes dressed in a creamy, spiced dressing with crispy bits of smoky tasso ham, the holy trinity, and enough cayenne to remind you where it came from. The side dish that steals the show at every Louisiana cookout.