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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bayou Hot Slaw

Date Added: December 08, 2009


1 Cabbage 2-1/2 to 3 pounds
1 Onion minced
1 Green Onion minced
1 Sweet Red Pepper minced
4 Unit Celery sliced thin
1/2 Cup Vegetable Oil as needed
1 Unit Bay Leaf
2 Tablespoons Flour whole wheat
1/2 Cup Sugar (up to 6)
1 Cup Water warmed
1 1/4 Cups White Vinegar OR equal combination OF
1 Teaspoon Worcestershire Sauce to taste
1/2 Teaspoon White Pepper divided
1/2 Teaspoon Dry Mustard (2 oz)
1/2 Teaspoon Garlic Powder up to 3
1/4 Teaspoon Cayenne Pepper (optional)
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1. Place first 5 ingredients in a large salad bowl and mix well.

2. In a saucepan, heat oil and bay leaf and stir in the flour, but don't let it brown.

3. Add sugar and water, stirring until thickened.

4. Pour in the vinegar and spices and stir until you have a thick sauce.

5. Cool to lukewarm and pour over the slaw. Toss and mix well.

6. Chill and serve cold. If you want a hotter slaw, add more cayenne.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Malt, Cabbage, Spring Onion, Garlic, Natural Sweeteners, Mustard, Hot Pepper, Celery, Vinegar, Onion allergies.
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