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Cajun Coleslaw
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Rating: 3.7/5 (26 votes cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 112
% Daily Value**
Total Fat 9g
Saturated Fat 1g
Unsaturated Fat 4g
Cholesterol 0mg
Sodium 851mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars 4g
Protein 1g
Vitamin A  3%Vitamin C  53%
Calcium  4%Iron  2%
Potassium  6%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Coleslaw

Recipe Tags: Salad Recipes

Date Added: June 29, 2016
This is vegetable slaw recipe is different than most in that it includes peppers and onions with the cabbage. The addition of the hot sauce will give this salad a kick that others don't have.


5 tablespoons Mayonnaise (heaping)
1 teaspoon Louisiana Hot Sauce
2 tablespoons Yellow Mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 teaspoon Garlic Salt
1 tablespoon Worcestershire Sauce
1 Lemon Juice of mediums size
3 teaspoons Salt (to taste)
4 Bell Peppers sliced
2 Onions medium shreded
1 Cabbage Large shreded
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1. 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.

2. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time.

3. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat.

4. Add ketchup and keep beating. Add salt and garlic salt, beating all the time.

5. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.

6. Taste for salt and pepper.

7. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well.

8. This should be done about an hour before serving. Tastes even better the next day.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Sulfites, Malt, Cabbage, Garlic, Mustard, Vinegar, Onion, Olive Oil, Citric Acid allergies.
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