Creamy Creole Coleslaw

This colorful, creamy slaw has a bit of bite from Creole mustard and sherry vinegar.

Creamy Creole Coleslaw
Yields: About 7 cups
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons Creole mustard
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Creole seasoning
  • 1½ teaspoons sugar
  • ½ teaspoon celery seeds
  • 4 cups shredded green cabbage, rinsed (about 1 large head)
  • 4 cups shredded purple cabbage, rinsed (about 1 large head)
  • 2 yellow bell peppers, julienned
  1. In a large bowl, combine mayonnaise, sour cream, mustard, vinegar, Creole seasoning, sugar, and celery seeds. Cover tightly, and refrigerate until ready to use.
  2. In another large bowl, combine cabbages and bell peppers. Add dressing to slaw mix 30 minutes before serving, stirring to coat. Serve cold.