Cajun Red Cabbage Slaw
Sweet, sour, spicy cooked red cabbage slaw with roasted corn and apple. Easy make-ahead side for tacos, sandwiches, or BBQ.
A wonderful balance of sweet, sour, and spicy. Cooking the slaw ingredients is non-traditional for many, but it was start a new tradition and it let's all the flavors develop and marry.
Submitted by: Geneva Spice House from Geneva, IL
Yield: 4-5 Cups
- Cooking the slaw softens cabbage and lets the sweet, sour, and spicy flavors meld.
- Roast corn in the husk for smoky sweetness, then cut kernels and add while sautéing.
- This slaw is make-ahead friendly. Store in an airtight container and reheat gently or serve chilled.
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Why cook the slaw instead of serving it raw?
Cooking softens the cabbage and apple, reduces sharpness, and helps the vinegar and Cajun seasoning blend for a milder, deeper flavored slaw.
When and how do I add the roasted corn to the slaw?
After the corn cools, remove the husk and silk, cut the kernels off with a sharp knife, and add them when you add the cabbage so they heat through with the other ingredients.
Can I make this slaw ahead of time?
Yes. Cool the slaw, store it in an airtight container in the fridge, and use within 3 to 4 days. Flavors often improve after a few hours.
How should I store and reheat leftovers?
Keep leftovers refrigerated in a sealed container. Reheat gently in a skillet over medium heat, stirring occasionally. Add a splash of apple cider vinegar or oil if the slaw seems dry.
Can I use a different apple or vinegar?
Yes. Use another tart apple like Honeycrisp or Braeburn. Substitute white wine or rice vinegar for apple cider vinegar but taste and adjust the amount.
Is this recipe vegan and gluten free?
The slaw is naturally vegan when made with oil. It can be gluten free, but check store bought Cajun seasoning for gluten. Make your own seasoning to be sure.
How do I control the heat level?
Reduce the Cajun seasoning to lower heat or add more to increase it. For extra spice, add cayenne or hot sauce. Start conservatively and taste as you go.
Can I use frozen or canned corn instead of roasting fresh corn?
Yes. Thawed frozen or drained canned corn will work. Sauté briefly to remove moisture and to develop a little toasted flavor. Roasted fresh corn gives the best smoky note.
Why cook the slaw instead of serving it raw?
Cooking softens the cabbage and apple, reduces sharpness, and helps the vinegar and Cajun seasoning blend for a milder, deeper flavored slaw.
When and how do I add the roasted corn to the slaw?
After the corn cools, remove the husk and silk, cut the kernels off with a sharp knife, and add them when you add the cabbage so they heat through with the other ingredients.
Can I make this slaw ahead of time?
Yes. Cool the slaw, store it in an airtight container in the fridge, and use within 3 to 4 days. Flavors often improve after a few hours.
How should I store and reheat leftovers?
Keep leftovers refrigerated in a sealed container. Reheat gently in a skillet over medium heat, stirring occasionally. Add a splash of apple cider vinegar or oil if the slaw seems dry.
Can I use a different apple or vinegar?
Yes. Use another tart apple like Honeycrisp or Braeburn. Substitute white wine or rice vinegar for apple cider vinegar but taste and adjust the amount.
Is this recipe vegan and gluten free?
The slaw is naturally vegan when made with oil. It can be gluten free, but check store bought Cajun seasoning for gluten. Make your own seasoning to be sure.
How do I control the heat level?
Reduce the Cajun seasoning to lower heat or add more to increase it. For extra spice, add cayenne or hot sauce. Start conservatively and taste as you go.
Can I use frozen or canned corn instead of roasting fresh corn?
Yes. Thawed frozen or drained canned corn will work. Sauté briefly to remove moisture and to develop a little toasted flavor. Roasted fresh corn gives the best smoky note.
I added a couple cloves in the bag and it was Great!!!