Oyster Po'boys with Creamy Slaw

Photo: Jennifer Davick

Reduced-fat mayo in place of tartar sauce is just as flavorful.

Yield: Makes 4 servings
Recipe from Coastal Living

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Nutritional Information

Amount per serving
  • Calories: 469
  • Calories from fat: 0.0%
  • Fat: 14g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25g
  • Carbohydrate: 64g
  • Fiber: 8g
  • Cholesterol: 88mg
  • Iron: 0.0mg
  • Sodium: 946mg
  • Calcium: 0.0mg


  • 2 cups thinly sliced cabbage
  • 1 small carrot, peeled and coarsely shredded
  • 1 green onion, thinly sliced
  • 2 tablespoons reduced-fat mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 cup low-fat buttermilk
  • 1/3 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 teaspoons paprika
  • 3 (8-ounce) containers shucked oysters, drained
  • 3 teaspoons canola oil, divided
  • 4 (6-inch) whole wheat rolls, split and toasted


  1. 1. Combine first 7 ingredients in a medium bowl. Cover and chill slaw until ready to serve.
  2. 2. Combine 1/2 teaspoon salt and next 3 ingredients in a medium bowl. Combine cornmeal, flour, and paprika in a shallow dish. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.
  3. 3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sauté oysters, in 2 batches, 2 to 3 minutes on each side or until golden brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining oil and oysters.
  4. 4. Fill each roll with 1/2 cup slaw; top evenly with oysters.
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