Special Request: Cajun slaw from Sister Cities is full of spice, flavor
Special Request

Special Request: Cajun slaw from Sister Cities is full of spice, flavor

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Special Request Sister Cities Cajun Coleslaw for publication June 17, 2020

This spicy flavorful Cajun coleslaw may be ordered as a side dish. It is also served on the Cochon Po-boy and with two of the popular tacos at Sister Cities restaurant. Photo by Pat Eby

Q • I would like to have the recipe for the coleslaw that Sister Cities serves on its Cochon Po-boy. It’s pretty spicy but really adds to the flavor of this sandwich. Thanks. — Peter B. Keen, Carondelet

A • From the time Pam and Travis Parfait first opened Sister Cities in 2014 on the far southern end of South Grand Avenue, the two intrepid restaurateurs tackled the difficulties and shared the joys of running the restaurant.

From the beginning, they worked together to develop the menu, but when it came to developing recipes, they each had a special niche. “Travis has always been the chef who does our big flagship items on the menu. I developed the dressings because Travis was so busy. He could pass that off to me,” Pam Parfait says.

“The Cajun Garlic Coleslaw started out as a salad dressing. It pretty quickly turned into the dressing we use for the coleslaw we serve with our Cochon Po-boy and a few of our tacos, but it’s still a super-popular dressing for our salads as well.”

She describes the dressing as ‘a little spicy’ but notes that people who make it at home can adjust the heat to taste. “People can dial in the heat by the kind of creamy hot sauce they choose — mild, hot or really hot,” she suggests. “Don’t use a vinegar-y sauce like Crystal. It’s too thin and will dilute the dressing.”

Cutting the amount of jalapenos will also reduce the heat. Parfait says there are other opportunities to customize the dressing as well.

“We make everything from scratch at Sister Cities. Our barbecue sauce is on the sweet side, but if someone likes a smoky barbecue flavor, by all means, dial that in,” she says. “Use your favorite brand of Greek seasoning as well.”

When she developed the recipe she noticed something else as well. “There were so many flavors going on with the garlic, the pepperoncini, the hot sauce, the barbecue sauce and the seasoning, I thought I could replace part of the mayonnaise with Greek yogurt without losing any flavor. It worked out well.”

The Greek yogurt/mayonnaise mix not only lowered the calorie count, but it also added a touch of brightness and tang as well.

Sister Cities is open for curbside and carryout for lunch between 11 a.m. and 2 p.m. and for dinner from 4 p.m. to 8 p.m. The restaurant features a huge deck and patio with combined seating for 48, properly socially distanced.

“We are accepting reservations on our patio now. This week we will start launching dining room seating. We’ll continue curbside for people who aren’t comfortable with indoor dining, or may be compromised healthwise.

“We’re blessed because we have a huge, developable space in our new location. If we recover slowly, we’ll be OK,” Travis Parfait says. “We don’t know what the coming months have to offer. It will be a new normal, but we have learned to adjust. We’re working on a menu for family-style dinners to bring home.”

Cajun Garlic Coleslaw, made at home, might just be the perfect side dish for a Sister Cities family-style meal.

Sister Cities Cajun

3550 South Broadway

314-448-6013; sistercitiescajun.com

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