Name: Cajun Coleslaw
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Cajun
Ingredients: 5 heaping tb Mayonnaise; 2 tb Ketchup; 1 tb Lea & perrins; 1 lg cabbage shredded; 1 ts Garlic salt; 1 ts Louisiana hot sauce; md Juice of 1 lemon; 4 Bell peppers sliced; 1 tb Wine vinegar; 2 md Onions shredded; 2 heaping tb Yellow mustard; 2 tb olive oil; 3 ts Salt (to taste)

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INGREDIENTS

5 heaping tb Mayonnaise
2 tb Ketchup
1 tb Lea & perrins
1 lg cabbage ; shredded
1 ts Garlic salt
1 ts Louisiana hot sauce
md Juice of 1 lemon
4 Bell peppers ; sliced
1 tb Wine vinegar
2 md Onions ; shredded
2 heaping tb Yellow mustard
2 tb olive oil
3 ts Salt ; (to taste)

Servings

INSTRUCTIONS

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. From Justin Wilsons "Outdoor Cooking With Inside Help"

NOTES

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Cajun Coleslaw

5 heaping tb Mayonnaise 
2 tb Ketchup 
1 tb Lea & perrins 
1 lg cabbage shredded
1 ts Garlic salt 
1 ts Louisiana hot sauce 
 md Juice of 1 lemon 
4  Bell peppers sliced
1 tb Wine vinegar 
2 md Onions shredded
2 heaping tb Yellow mustard 
2 tb olive oil 
3 ts Salt (to taste)

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. From  Justin Wilsons "Outdoor Cooking With Inside Help"

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Nutrition

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Serving Size: 1 Serving (458g)
Recipe Makes: 10

Calories: 156
Calories from Fat: 34 (22%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 1.5g
Cholesterol 1.9mg		1 %
Sodium 450mg		16 %
Potassium 792.5mg		21 %
Total Carbohydrate 29.9g		9 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 19g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 156

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