Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Creamy Coleslaw (Classic Cookout Side in Minutes!)

Sarah Smith
Nov 6, 2025
2 min read

Updated: Dec 24, 2025

A bowl of colorful coleslaw with shredded cabbage and carrots in creamy dressing on a wooden table. Cozy, rustic setting with a white napkin.

This Creamy Coleslaw is the ultimate side for barbecue, fried chicken, or pulled pork. With crisp cabbage, shredded carrots, and a sweet, tangy dressing, it’s refreshing, simple, and always a hit at cookouts or family dinners. This creamy coleslaw pairs perfectly with classic southern garden salad and chicken salad sandwiches. It’s also a refreshing side for cowboy mashed potato casserole.

Recipe Card

Prep Time: 10 minutes Chill Time: 1 hour Servings: 6–8

Nutrition Information

Estimated per serving (based on 6 servings)

Calories: 150 Protein: 2g Carbohydrates: 12g Fat: 11g Saturated Fat: 2g Cholesterol: 10mg Sodium: 220mg Fiber: 3g Sugar: 7g

Ingredients

5 cups shredded cabbage (green or a mix)
1 cup shredded carrots
½ cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp sugar
½ tsp salt
¼ tsp black pepper

Instructions

In a large bowl, combine cabbage and carrots.
In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
Pour dressing over cabbage and toss well.
Chill 1 hour before serving for the best flavor.

Serving Suggestions

Perfect with Slow-Cooked Pork Roast or Southern Fried Chicken.
Serve on top of pulled pork sandwiches for extra crunch.

FAQ

Q: Can I use pre-shredded coleslaw mix? Yes—bagged coleslaw mix works perfectly and saves a lot of prep time.

Q: How do I keep coleslaw from getting watery? Salt the cabbage lightly and let it sit for 10 minutes, then pat it dry before mixing. This removes excess moisture.

Q: Can I make this coleslaw ahead of time? Yes—make it 2–12 hours in advance. The flavors blend beautifully as it chills.

Q: What type of cabbage works best? Green cabbage is classic, but adding red cabbage and shredded carrots gives more color and crunch.

Q: How long does creamy coleslaw last? Store refrigerated for up to 3–4 days. Stir before serving.

Final Thoughts

This classic coleslaw is cool, creamy, and perfectly balanced — the kind of simple side dish that works with just about everything. Whether you’re serving it alongside barbecue, casseroles, sandwiches, or comfort-food favorites, it adds a refreshing crunch that brings the whole meal together.

Easy to prep, great for make-ahead meals, and always a crowd-pleaser, this coleslaw recipe is one you’ll find yourself coming back to again and again.