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home > recipes > appetizers > cajun coleslaw
5 tablespoon mayonnaise, (heaping) 2 tablespoon yellow mustard (heaping) 2 tablespoon olive oil 1 teaspoon Louisiana hot sauce 2 tablespoon ketchup 1 tablespoon wine vinegar 1 teaspoon garlic salt 1 tablespoon Worcestershire sauce 1 juice of medium size lemon 3 teaspoon salt (to taste) 4 bell peppers, sliced 2 onions, medium, shredded 1 large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. Serves 8.

Cajun Coleslaw


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keyword: cajun
keyword: coleslaw
recipes for appetizers
recipes by butterflydog
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(posted October 7, 2008)

5 tablespoon
mayonnaise, (heaping)
2 tablespoon yellow mustard (heaping)
2 tablespoon
olive oil
1 teaspoon Louisiana
hot sauce
2 tablespoon
ketchup
1 tablespoon
wine vinegar
1 teaspoon
garlic salt
1 tablespoon
Worcestershire
sauce
1 juice of medium size
lemon
3 teaspoon
salt (to taste)
4 bell peppers, sliced
2 onions, medium, shredded
1 large
cabbage, shredded

Put
mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

Serves 8.


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