Round off your Memorial Day BBQ with Boudreaux's Crunchy Classic Coleslaw. This coleslaw recipe combines the crispness of fresh vegetables with a tangy dressing, resulting in a refreshing side that balances out the richness of your BBQ mains. It's more than just a side dish; it's a cool and crunchy celebration of summer, and you know it has to be made with Blue Plate Mayo!
Ingredients
Dressing
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2-1/2 cups Blue Plate Mayo
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2 tsp creole mustard
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3 tbsp sugar
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1/2 cup red wine vinegar
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Salt and pepper
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2 tsp hot sauce
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1/2 lemon juiced
Salad
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1 head green cabbage
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1 head purple cabbage
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2 carrots
Directions
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Mix vinegar, sugar and salt. Whisk until dissolved. Add other ingredients and mix well.
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Finley chop cabbage and julienne carrots.
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Toss dressing over slaw and mix well.
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Refrigerate until ready to serve.
Kim Bourg
This coleslaw is wonderful. Great flavor and so easy to make. I’m from New Orleans so there is only one Mayo – Blue Plate!!! Try it; you’ll love it!!
Elizabeth Guillot
Delicious my new go to recipe. NOLA native transplanted to Atlanta enjoy all of your videos