We have a little local Cajun place here named Linney Breaux's owned by two guys from Lafayette that's real deal and delicious. I try to eat there two or three lunches a week out of the five days they are open. Sometimes I even sneak in on Friday night on my way home from work when they stay open for dinner.
They have the best coleslaw I've ever had and what I'm trying to figure out is if it's just a Linney Breaux's thing or if it's a regional variation on slaw that I've just never seen before.
It's a pretty normal blend veggie wise with rough chopped white cabbage, red cabbage, and carrots. It's got some mayo to it but it's got a pretty stout vinegar punch. It also has a good amount of bacon in it.
Just wondering if this rings any bells with anyone or if I'm just going to have to keep experimenting till I get it right.
They have the best coleslaw I've ever had and what I'm trying to figure out is if it's just a Linney Breaux's thing or if it's a regional variation on slaw that I've just never seen before.
It's a pretty normal blend veggie wise with rough chopped white cabbage, red cabbage, and carrots. It's got some mayo to it but it's got a pretty stout vinegar punch. It also has a good amount of bacon in it.
Just wondering if this rings any bells with anyone or if I'm just going to have to keep experimenting till I get it right.
