Not Your Mother's Coleslaw!
photo by SaraFish
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 5 tablespoons mayonnaise, heaping
- 1 teaspoon 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 Worcestershire Sauce
- 1 lemon, juice of
- salt & freshly ground black pepper (to taste)
- 4 bell peppers, sliced (preferably mixed colors (red, green, yellow, orange)
- 2 medium onions, 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.
- Mix in garlic salt.
- Add wine vinegar (this will thin the sauce down).
- Beat mixture thoroughly, adding the lemon juice as you do so.
- Taste and add salt and freshly ground black pepper, to taste.
- Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
- Pour sauce over and toss well.
- Refrigerate at least an hour before serving.
- Tastes even better the next day.
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Reviews
-
I mmade the slaw with all of the ingredients and my husband would not eat it. I did not like it that much either. Then I omitted mustard, ketchup, Worcestershire sauce and onions. My husband and I liked a lot better, however we both like my original cole slaw better. Thanks for your wonderful recipe and cooking site. I give recipezaar 10 stars. Nancy
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I'm giving this recipe a 5 star rating but note that this is NOT your grandma's cole slaw. Don't expect a mild, milky, white cole slaw. This recipe makes a light brown slaw, to begin with - and it's tangy....savory....full-flavored. Almost spicy. I substituted finely minced celery for the bell pepper and I also added a grated carrot. I loved it. It had lots of verve and kick. Try it if you're in the mood for a DIFFERENT cole slaw. Yum!
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>