Tangy Cajun Cabbage Slaw

The world has a funny way of getting smaller and smaller as you get older; before you know it, you’re connected with people personally and professionally that would have boggled your younger self. In this instance, a roommate of mine from a job training some 3 years ago now happens to work for Blue Apron. We’ve tried a couple of meal delivery services before, and have been impressed across the board by their ingenuity, and applaud the idea of bringing convenience and quality ingredients to those who feel they don’t have the access, time, or capacity to make meals on their own. When I received a surprise invitation to try Blue Apron, I was excited to give it a shot.

One of the dishes in our box was a pan-fried catfish with a cajun slaw. I’ve never been particularly adept at pan-frying, and the words catfish and YUM did not have a strong correlation in my mind. That said, I was blown away by this recipe, and the slaw sealed the deal. Today’s recipe is an homage to that fantastic salad.

Blue Apron has not created paleo-friendly ordering options yet, so we did a fair amount of adapting their recipes to our preferences. If they go that direction, we’ll strongly consider signing up. The convenience and variety of the options available are fantastic.

Ingredients
1 lb Napa cabbage, chopped
1/2 C homemade mayonnaise
1/4 C apple cider vinegar
2 tsp homemade Cajun spice

cajun spice
1 tsp smoked paprika
1/2 tsp mustard seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cayenne powder
1/2 tsp sea salt
1/2 tsp pepper

Method

Using a mortar and pestle, create your homemade Cajun spice. (This makes more than required for the recipe, but it’s great seasoning for meat as well)

Mix your mayonnaise, vinegar, and 2 tsp of the cajun spice in a bowl.

Chop the Napa cabbage in half and chop in about half-inch strips. Toss cabbage with dressing, and allow to sit for at least 15 minutes.

Tangy Cajun Cabbage Slaw Recipe [paleo, primal, gluten-free, vegetarian]

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Tangy Cajun Cabbage Slaw

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
1 lb Napa cabbage, chopped
1/2 C homemade mayonnaise
1/4 C apple cider vinegar
2 tsp homemade Cajun spice

cajun spice
1 tsp smoked paprika
1/2 tsp mustard seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cayenne powder
1/2 tsp sea salt
1/2 tsp pepper

Method

Using a mortar and pestle, create your homemade Cajun spice. (This makes more than required for the recipe, but it’s great seasoning for meat as well)

Mix your mayonnaise, vinegar, and 2 tsp of the cajun spice in a bowl.

Chop the Napa cabbage in half and chop in about half-inch strips. Toss cabbage with dressing, and allow to sit for at least 15 minutes.

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