Summer Food: Recipes for a summer supper

 

Cajun Slaw

Cajun Slaw

 

Cajun slaw, cole slaw with spicy attitude, famously heaped atop fried fish in a crusty baguette “po boy” in the great state of Louisiana! It can be sweet or sassy, always hot, but never fussy, and jazzes up any summer supper. A must have with seafood of any persuasion.

This ain’t no fancy fusion food, just good ol’ southern kitchen comfort that goes a way back. Wonderful with crab cakes!

Cajun Slaw:   Makes 4 to 6 servings

  • 1 pound green cabbage, quartered, core removed and finely sliced (chiffonade)
  • 1/2 cup whole green onions, thinly sliced
  • 1/2 cup carrots, cut into very thin batons (julienned)
  • 1/2 cup red bell pepper (julienned)
  • 2 tablespoons diced green chili(seeds removed)

Dressing:

  • 2/3 cup mayonnaise
  • 1/2 cup sour cream (or Greek style yogurt)
  • 1 tablespoon honey
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1 ½ teaspoons Cajun spice mix (recipe below)
  • 1 teaspoon sea salt or to taste
  • freshly ground white pepper to taste
  • 1/4 teaspoon cayenne (optional: for added heat!)

Prepare the cabbage chiffonade and soak in salted water for 1 hour. Drain and dry on a kitchen towel.

Prepare the onions, carrots, bell peppers, and green chilies and place in a large mixing bowl. Add the cabbage and toss everything together, cover, and refrigerate until you are ready to add the dressing just before serving.

Combine all the dressing ingredients and whisk vigorously until emulsified and refrigerate.

To serve, add the dressing to the chilled slaw at the very last minute, tossing until coated, creamy, and above all, crisp as it arrives at the table!

 

Cajun spice mix:

  • 1 tablespoon paprika
  • 3/4 teaspoon ground celery seeds
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon fresh ground white pepper
  • 1 ½ teaspoons cayenne
  • 1 ½ teaspoons ground oregano
  • 1 ½ teaspoons thyme
  • 3/4 teaspoon sea salt (added only if you plan to use the mix immediately, otherwise omit as the salt draws moisture into the mix during storage) 
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