If you've been craving a slaw that's creamy, tangy, and just a little spicy without being a total mayo bomb, this cajun coleslaw recipe is it. It's the perfect side when you want something fresh but still full of flavor. We're lightening things up with Greek yogurt and just a bit of mayo so you get all the creaminess with a little more balance!
This one's on repeat at our house during the warmer months. It takes about ten minutes to make and goes with just about everything. Pulled pork bowls, blackened fish, grilled chicken, tacos, you name it!
Looking for more fresh side recipes to round out your next BBQ spread? My sangria fruit salad is juicy and refreshing, the healthy green bean casserole brings a lightened-up twist to a comfort classic, and the light squash casserole is always a hit with its tender veggies and cheesy topping.
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Why You'll Love This Recipe
- Lighter but still creamy: This cajun coleslaw recipe swaps some of the mayo for Greek yogurt, giving you that classic creamy texture with a lighter, more balanced feel.
- Big flavor with simple ingredients: Cajun seasoning adds bold, zesty flavor without needing a long list of spices or extras.
- Quick and easy to make: Using a bag of pre-shredded slaw and pantry staples means this recipe comes together in just 10 minutes.
- Great for meal prep or entertaining: It holds up well in the fridge so it's perfect to make ahead for a cookout or to enjoy throughout the week.
Want a fun tropical twist next time? Try my pineapple slaw for bright, creamy crunch.
Ingredients
This creamy cajun coleslaw keeps it simple while still delivering big flavor!
- Plain Greek yogurt: Brings a creamy texture and a boost of protein. I like using 2% for that perfect balance of richness and lightness.
- Mayonnaise: We add just enough to keep the slaw familiar and Southern-tasting.
- Apple cider vinegar: Adds tang and helps soften the cabbage slightly. White vinegar also works!
- Dijon mustard: Adds depth and ties everything together with a subtle tang.
- Cajun seasoning: The main flavor booster. Use your favorite blend or make your own to adjust the heat.
- Tri-color slaw mix: I typically use the pre-shredded kind to keep things easy and colorful. I love choosing a blend with green cabbage, red cabbage, and carrots because it adds more color, texture, and crunch. You can also shred fresh cabbage and carrots if you prefer.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
This simple cajun coleslaw reacipe is easy to adjust depending on what you've got on hand or who you're serving.
- If you're out of Greek yogurt, sour cream works just fine and brings a similar tangy flavor with a bit more richness.
- For a classic Southern-style slaw, use all mayo instead of Greek yogurt to keep things traditional.
- To make it dairy-free, swap in a thick, unsweetened plant-based yogurt like almond or cashew and your favorite vegan mayo.
- You can cut back on sodium by choosing a salt-free Cajun seasoning blend and adding salt to taste after mixing.
- If you don't have Cajun seasoning on hand, a pinch of cayenne pepper or a sprinkle of Creole seasoning makes a great substitute with similar heat and flavor.
- To bulk it up and add texture, mix in bell peppers, celery, or shredded carrots!
- If your seasoning blend runs spicy, a small drizzle of honey, a pinch of sugar, or a few shreds of apple can help mellow out the heat.
- Turning it into a light lunch is easy! Just toss in grilled chicken, shrimp, or white beans to make it a full meal.
How to Make Cajun Coleslaw
This slaw is as easy as mix, toss, and chill.
Step 1: In a large bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, Dijon mustard, and Cajun seasoning.
Step 2: Add the coleslaw mix and stir until everything is evenly coated.
Step 3: Taste and season with salt and pepper if needed.
Step 4: Chill for at least 15 minutes before serving, or enjoy right away if you're short on time.
Tips for Best Results
A few quick pointers to make sure your spicy cajun coleslaw recipe turns out just right:
- To get the smoothest coating, always whisk your dressing before adding the slaw mix so the flavors mix evenly.
- Letting the slaw chill before serving is key! Even just 15 minutes gives the flavors time to develop and the cabbage to soften slightly.
- Because Cajun seasoning varies in salt and heat, give it a taste before serving and adjust the spice or salt as needed.
- For best texture, use tongs or clean hands when mixing so you don't crush the cabbage and carrots.
- When serving with bold mains like BBQ or blackened fish, this slaw brings the perfect cooling crunch to balance smoky or spicy flavors.
- Hosting a crowd? Go ahead and double the batch since this one tends to disappear fast.
Storage
This slaw keeps well and makes great leftovers for lunch the next day.
- You can keep leftovers in an airtight container in the fridge for up to 3 days. The cabbage softens slightly, but the flavor stays fresh.
- Before serving again, give it a good stir since the dressing may settle at the bottom of the bowl.
- This recipe doesn't freeze well since the cabbage and yogurt mixture becomes watery when thawed.
- If you want to prep ahead, make the dressing a day or two in advance and store it separately. Just mix with the slaw before serving for the best texture.
- Any extras can be repurposed such as adding leftovers into wraps, sandwiches, or grain bowls for easy meals the next day.
Ready to whip up this spicy little side?
Scroll down to grab the full recipe for this easy cajun coleslaw recipe. If you make it, tag me on Instagram @healthdownsouth so I can see how you're serving it up!
FAQ
Definitely. A mix of green and red cabbage with a little carrot works great.
This slaw works with just about anything. Try it alongside my Apple Pulled Pork, Air Fryer BBQ Chicken, or Hot Honey Salmon Bites. It also adds a cool, creamy contrast to burgers, tacos, and grilled shrimp. For a fun twist, serve it with my Peach BBQ Sauce for a sweet and spicy combo.
It uses Greek yogurt for protein and cuts back on mayo without sacrificing flavor. It's a nice balanced option that still satisfies that creamy slaw craving.
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Thank you!
Jessie
Lightened-Up Cajun Coleslaw Recipe
Ingredients
- ¼ cup plain Greek yogurt I like 2%
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Cajun seasoning adjust to taste
- 16 oz tri-color coleslaw mix green cabbage, red cabbage, and carrots
- Salt and black pepper to taste
Instructions
- In a large bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, Dijon mustard, and Cajun seasoning.
- Add the coleslaw mix and stir until everything is evenly coated.
- Taste and season with salt and pepper if needed.
- Chill for at least 15 minutes before serving, or enjoy right away if you're short on time.
Notes
- You can store leftovers in an airtight container in the fridge for up to 3 days.
- Let the slaw sit for at least 15 minutes to help the flavors meld and the cabbage soften slightly.
- If your Cajun seasoning is extra spicy, add a drizzle of honey or a pinch of sugar to balance the heat.
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