* Exported from MasterCook *

CAJUN COLESLAW

Recipe By :From Justin Wilson's "Outdoor Cooking With Inside Help"
Serving Size : 15 Preparation Time :0:30
Categories : 5-10G Low Carb Regional Cajun-Creole
Salad-Coleslaw Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup mayonnaise
1 tsp cajun spice -- to taste
2 tbsp yellow mustard
2 tbsp ketchup
2 tbsp olive oil
1 tbsp wine vinegar
1 tsp garlic salt
1 tbsp worcestershire sauce
2 tbsp lemon juice -- mix colours shred
1 tbsp salt
3 bell Peppers -- mix colours shred
2 onions -- Shredded
1 lg 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 Cajun spice , 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.




Cuisine:
"Cajun-Creole"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 70 Calories; 6g Fat (73.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0