Sibley’s Bayou Slaw 

Creamy, tangy cabbage slaw seasoned with Sibley’s Cajun Heritage #1 and lightly sweetened with cane syrup. This Louisiana-style choucroute brings together crisp cabbage, Dijon mustard, apple cider vinegar, fresh lemon, and just enough peppery heat to stand alongside smoked meats and fried seafood.

Yield: 10–12 side servings
Prep time: 15 minutes
Chill time: At least 1 hour; 2–4 hours preferred

Ingredients

• 18 oz shredded cabbage or traditional coleslaw mix

• 1 cup mayonnaise

• 2 tbsp apple cider vinegar

• 1½ tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 2 tsp cane syrup

• 2 tsp Louisiana-style hot sauce

• 3 tsp Sibley’s Cajun Heritage #1

• ½ tsp celery seed

• ½ tsp garlic powder

• ½ tsp black pepper

• ¾ tsp salt

• 2 green onions, thinly sliced

• ¼ cup finely diced red bell pepper

• 2 tbsp chopped fresh parsley

Directions

1. Make the dressing.
   Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, cane syrup, hot sauce, Cajun Heritage #1, celery seed, garlic powder, black pepper, and salt.

2. Add the vegetables.
   Place the shredded cabbage, green onions, red bell pepper, and parsley in a large bowl.

3. Dress the slaw.
   Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.

4. Chill.
   Cover and refrigerate for at least 1 hour. For the best flavor, allow the slaw to rest for 2–4 hours.

5. Taste before serving.
   Stir thoroughly, then taste and adjust with a little additional salt, vinegar, or Cajun Heritage #1 if needed.

Smokehouse Note

The choucroute improves as it rests but stir it well before serving so the dressing is evenly redistributed. Cane syrup adds a subtle Louisiana sweetness without making the slaw sugary.

Featured seasoning: Sibley’s Cajun Heritage #1