Best 3 Bayous Mardi Gras Slaw Recipes

Indulge in the tantalizing flavors of Mardi Gras Slaw, a vibrant and refreshing dish that embodies the festive spirit of New Orleans. This colorful salad features a symphony of textures and flavors, with crisp cabbage, shredded carrots, bell peppers, and red onion providing a delightful crunch. The tangy dressing, made with a blend of mayonnaise, vinegar, sugar, and spices, adds a delightful tang that awakens the palate. This recipe offers a classic version of Mardi Gras Slaw, along with two exciting variations: a Vegan Mardi Gras Slaw for those with dietary restrictions and a Spicy Mardi Gras Slaw for those who enjoy a bit of heat. Dive into the vibrant world of Mardi Gras Slaw and let its flavors transport you to the heart of the Big Easy.

Check out the recipes below so you can choose the best recipe for yourself!

MARDI GRAS SALAD

Mardi Gras Salad image

Provided by Kardea Brown

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 small sweet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
4 small red and golden beets, peeled and cut into 1/3-inch pieces (about 2 cups)
1/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 teaspoons Dijon mustard
1 teaspoon Creole seasoning
1 teaspoon onion powder
Pinch of sugar
1 tablespoon red wine vinegar
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1/2 cup sliced green onions

Steps:

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. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.
Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.
Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste.

MARDI GRAS SLAW

Mardi Gras Slaw image

This was created by Lafayette, LA resident, George Graham. And used as a topping for his Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze which was a finalist in the $50,000 Sutter Home Build A Better Burger Contest.

Provided by Penny Stettinius

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups napa cabbage, thinly shredded
1/2 purple cabbage, cup thinly shredded
1/2 cup red onion, very thinly sliced
1/2 cup fennel, thinly sliced
1/2 cup yellow bell pepper, very thinly sliced
1/4 cup sugar cane vinegar
1 tablespoon whole grain mustard
1/2 cup extra virgin olive oil
1 cup mild blue cheese, finely crumbled
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steps:

To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
Refrigerate.
About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
Add the crumbled blue cheese and toss again, evenly combining the cheese.
Add the salt and pepper.
*If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.

Nutrition Facts : Calories 422.4, Fat 37.2, SaturatedFat 10.1, Cholesterol 25.3, Sodium 990.5, Carbohydrate 14.8, Fiber 4, Sugar 5.9, Protein 10.2

MARDI GRAS COLESLAW

Mardi Gras Coleslaw image

Make and share this Mardi Gras Coleslaw recipe from Food.com.

Provided by Sharon123

Categories Low Protein

Time 15m

Yield 5-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups shredded red cabbage
2 cups shredded white cabbage
2 cups grated peeled carrots
1/2 cup finely minced yellow onion
1/3 cup red wine vinegar
1/4 cup granulated sugar
1 tablespoon prepared dijon-style mustard
salt & freshly ground black pepper, to taste
2/3 cup best-quality olive oil
1 tablespoon caraway seed

Steps:

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.
Slowly whisk in the oil to form a fairly thick and creamy dressing.
Taste and correct seasoning as necessary.
Pour half of the dressing over the vegetables in the bowl.
Sprinkle on the caraway seeds and toss well.
Taste; add additional dressing as you like.
Cover and refrigerate for up to 4 hrs.
Allow to return to room temperature before serving.

Tips:

Use fresh ingredients. This will give your slaw the best flavor and texture.
Shred your own cabbage. Pre-shredded cabbage can be tough and watery.
Don't overdress your slaw. You want the dressing to coat the cabbage, not drown it.
Let your slaw chill for at least 30 minutes before serving. This will allow the flavors to meld.
Serve your slaw with a variety of dishes. It's a great side dish for fried chicken, fish, or shrimp.

Conclusion:

Bayou's Mardi Gras Slaw is a delicious and versatile dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste. Whether you like your slaw tangy, sweet, or spicy, this recipe has you covered. So next time you're looking for a refreshing and flavorful side dish, give Bayou's Mardi Gras Slaw a try.