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Cajun Coleslaw
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- #13242
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
5 tablespoons mayonnaise, (heaping)
2 tablespoons yellow mustard (heaping)
2 tablespoons olive oil
1 teaspoon garlic salt
1 lemon, juiced
4 bell peppers, sliced
1 large cabbage, shredded
1 teaspoon Louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
3 teaspoons salt (to taste)
2 onions, medium, 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.
added by
gamechef
nutrition data
105 calories, 9 grams fat, 8 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
July 15, 2013
The person who made this recipe must not have owned a food processor or blender. Save yourself some arm wear and tear and put the ingredients in the order mentioned through the feed tube of the appliance. You get more even emulsion without blowing out your shoulder. The recipe is good, just no need to work so hard for it. And I agree that the longer it sits the better. I made it ahead of time and was glad I did because there is a big difference when you let it sit.
April 17, 2008
The dressing in this recipe is terrific - not too sweet, with a subtle tartness and well-rounded flavor. I used my own cole slaw mix of just shredded cabbage and carrots and will certainly try it again with different types of vegetables.
March 3, 2006
We HIGHLY recommend letting this sit overnight (or 12 hours) before serving. The difference between this recipe served fresh and served the next day is amazing. Give it a day for the flavors to meld and you'll be very satisfied.