Post by April B. on Mar 25, 2003 15:31:56 GMT -6
Chitterlings Site Forum
cajun cold slaw
Posted By: lindah
Date: Tuesday, 11 March 2003, at 8:18 a.m.
Cajun Coleslaw
Serves 10
5 tablespoons Mayonnaise; (heaping)
1 teaspoon Louisiana Hot Sauce
2 tablespoons Yellow mustard; (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins Worstershire Sauce
1 Juice of mediums size lemon
3 teaspoons Salt; (to taste)
4 Bell peppers; sliced
2 Onions; medium, shredded
1 large cabbage; shredded
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.
cajun cold slaw
Posted By: lindah
Date: Tuesday, 11 March 2003, at 8:18 a.m.
Cajun Coleslaw
Serves 10
5 tablespoons Mayonnaise; (heaping)
1 teaspoon Louisiana Hot Sauce
2 tablespoons Yellow mustard; (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins Worstershire Sauce
1 Juice of mediums size lemon
3 teaspoons Salt; (to taste)
4 Bell peppers; sliced
2 Onions; medium, shredded
1 large cabbage; shredded
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.
