Cajun Coleslaw |
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Recipe Category |
Salad |
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Recipe Ingredients and Procedure: |
| Ingredients | | | 5 | tablespoon | mayonnaise, (heaping) | | | 1 | teaspoon | hot sauce | | | 2 | tablespoon | mustard, yellow (heaping) | | | 2 | tablespoon | ketchup | | | 2 | tablespoon | olive oil | | | 1 | tablespoon | wine vinegar | | | 1 | teaspoon | garlic salt | | | 1 | tablespoon | worcestershire sauce | | | 1 | each | lemon, juice of | | | 1 | | salt, to taste | | | 4 | each | bell peppers, sliced | | | 2 | each | onions, medium, shredded | | | 1 | lg | cabbage, shredded | | | | | |
Directions:
| 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.
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