Cajun Cole Slaw
Recipe: #11046
November 07, 2013
Categories: Salads, Vegetable Salad, Cabbage, Onions, Peppers, Cajun, One-Pot Meal, Brunch, July 4th Labor Day, Picnic, Potluck, Gluten-Free, Kosher, Low Carbohydrate, Low Fat, Non-Dairy, Vegetarian, more
"A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (343.8 g)
- Calories 142.6
- Total Fat - 5.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 2.4 mg
- Sodium - 675.6 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 8.4 g
- Sugars - 11.8 g
- Protein - 3.8 g
- Calcium - 139.4 mg
- Iron - 1.5 mg
- Vitamin C - 104.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
Step 2
Add the hot sauce, ketchup, vinegar, Worcestershire and lemon juice, whisking completely after each addition.
Step 3
Stir in the garlic powder and salt and pepper.
Step 4
Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
Step 5
Refrigerate for at least an hour.
Step 6
Serve cold.
Tips
No special items needed.
6 Reviews
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