Creole Coleslaw is one of those dishes that brings back memories of warm kitchen gatherings and Sunday suppers with loved ones. This tangy, slightly spicy slaw has been a favorite at our family table for years, and I think you’ll love how quickly it comes together.
What makes this recipe so special is that beautiful balance of creamy mayonnaise mixed with the zip of mustard, Worcestershire sauce, and a touch of catsup—it’s like a little flavor explosion in every bite. The sugar rounds everything out perfectly, letting all those wonderful spices sing together in harmony.
I love serving this alongside fried chicken or pulled pork sandwiches, and it never fails to get compliments from family and friends. There’s something about a homemade coleslaw that just says “made with love,” and I always make extra because folks come back for seconds.
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Creole Coleslaw
Ingredients
- 1 cup Mayonnaise
- 0.5 cup Catsup
- 2 tablespoon Distilled
- 1 tablespoon Mustard
- 1 teaspoon Worcestershire Sauce
- 0.25 cup Sugar
- 0.25 teaspoon Salt
- 0.125 teaspoon Red Pepper
- 6 cup Cabbage
- 1 cup Carrots
Instructions
- Combine first 8 ingredients in a small bowl.
- Combine cabbage and carrot in a large bowl.
- Add the desired amount of dressing, tossing well to coat.
- Chill up to 2 hours or serve immediately.
