Creole Coleslaw

As you might have discovered my family likes our food a little bit on the spicy side. This means that a lot of the traditional dishes had gotten a more fiery version around here, so also with the coleslaw. Sine our youngest member of the family can't eat either carrots or apply this coleslaw has just the shredded cabbage. (that I most of the time by already shredded for convenience)

Ingredients;


2 cups shredded cabbage (I buy the fine shredded one, angel hair)

Dressing;
2 tsp sugar
2 tsp white wine vinegar
1/4 cup mayo
1/2 cup sour cream
2 tbs dijon mustard
A handful parsley, chopped (can also be added to the shredded cabbage directly)
Creole seasoning (as little or as much as you like)

Add sugar to the vinegar and whisk until combined. Add the remaining dressing ingredients except the creole seasoning. Blend until combined. Season with the creole seasoning until the dressing is spicy enough.

Add the dressing to the shredded cabbage, blend until well combined. You will need a big bowl for this to make sure it doesn't spill.

This is a great side dish for meat or fish or can be used as a starter salad!

Enjoy!