Cajun Slaw
Ingredients
1 medium head green cabbage
2 medium carrots, peeled and grated
½ cup mayonnaise
1 tablespoon cane syrup
1 tablespoon Creole mustard
1 tablespoon cane vinegar or apple cider vinegar
1 teaspoon Tabasco, or to taste
Kosher salt
Freshly ground black pepper
1 bunch green onion tops, chopped, for garnish
Directions
Cut the cabbage in half and remove the core. Cut each half in half again, and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients to make the dressing. Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving and garnish with green onion tops.
