cajun coleslaw
10 servings 
 
5 Tbsp  soy mayonnaise, (heaping)
1 tsp  louisiana hot sauce
2 Tbsp  yellow mustard (heaping)
2 Tbsp  ketchup
2 Tbsp  olive oil
1 Tbsp  wine vinegar
1 tsp  garlic salt
1 Tbsp  lea & perrins
1   ea juice of medium size lemon
3 tsp  salt (to taste)
4   ea bell peppers, sliced
2 medium  onions, 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. 
 
adapted from justin wilson's "outdoor cooking with inside help" 
 
 
 
(ID: 77886) Mirror: rec.food.recipes: Thu, Nov 13, 2003


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