** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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.