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Cajun Coleslaw

 
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A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

5 tablespoons mayonnaise
(heaping)
1 teaspoon red hot pepper sauce
2 tablespoons prepared mustard
yellow (heaping)
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon garlic salt
1 tablespoon worcestershire sauce
1 each lemon
juice of
1 x salt
to taste
*
4 each sweet bell peppers
sliced
2 each onions
medium, shredded
1 large 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 8655% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 138mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 235%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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