Red pepper jelly and Creole mustard add heat to the aptly named Cajun Coleslaw.
Makes 8 servings
1 cup mayonnaise
1/2 cup red pepper jelly
6 tablespoons Creole mustard
1/2 teaspoon salt
1 (16-oz.) package coleslaw mix
Stir together mayonnaise, red pepper jelly, Creole mustard, and salt in a large bowl. Reserve half of mixture. Add coleslaw mix to remaining mayonnaise mixture, stirring until well coated. Serve reserved mayo mixture with po'boys.