| Difficulty Level:   | Serves 16  | Prep Time: 10 min  | Cooking Time: 45 min |

In this recipe, Landry's showcases our Pickled Creamy Coleslaw Salad; a delightful twist on the classic coleslaw recipe. This dish pairs perfectly with barbecue, chicken, or sandwiches!

2 lbs. Green Cabbage (Sliced/Chopped)
2 Cups of Red Cabbage (Sliced)
2 Cups of Carrots (Shredded)
1/2 Cup of Pickled Jalapenos
1 Cup of Mayonnaise
1/2 Cup of Apple Cider Vinegar
1/4 Cup of Sugar (Granulated)
1/2 tsp. Salt (Iodized)
1/4 tsp. Cayenne Pepper
1 Tbl. Pepper (Coarse, Ground)
2 Tbl. Creole Mustard
How to prepare the Slaw Mix:
  1. Wash the green cabbage and peel any unusable outer leaves away.
  2. Cut the green cabbage in half from top to bottom, then quarter it. 
  3. Cut the stem and core away and discard.
  4. With the slicer, if you have one, slice all of the cabbage OR hand chop cabbage into 1/4 - 1/2 inch pieces.
  5. In a large stainless mixing bowl, weight out the recipe portion of green cabbage. Roughly one medium head of green cabbage is about 2 lbs. Weight it when purchasing if you don't have food scale handy.
  6. Add 2 cups of Red Cabbage sliced, similar way than green cabbage. 
  7. Add 2 cups of shredded carrots into the mix.
  8. Mix all ingredients well and set aside. 
How to prepare the Dressing:
  1. In a mixing bowl, combine Mayonnaise, Apple Cider Vinegar, Sugar, Salt, Cayenne Pepper, Pepper and Creole Mustard (if you cannot find this specific mustard, use your favorite brand one).
  2. Whisk until fully incorporate and all mayonnaise is dissolved into the vinegar.
  3. Combine slaw mix together with the dressing and toss until evenly incorporated.
  4. Let it stand for 10-20 minutes to settle, toss one more time and serve.