Bayou hot slaw PDF Print E-mail

Bayou Hot Slaw

1 (2 1/2 to 3 pound) head cabbage
1 large onion, minced
1 large green onion, minced
1 small red bell pepper, minced
4 stalks celery, sliced thin
1/2 cup vegetable oil
1 bay leaf
2 tablespoons flour
1/2 cup granulated sugar
1 cup water
1 1/4 cups white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Place first 5 ingredients in a large salad bowl and mix well.

In a saucepan, heat oil and bay leaf and stir in the flour, but do not let it brown. Add sugar and water, stirring until thickened. Pour in the vinegar and spices and stir until the sauce is thick. Cool to lukewarm and pour over the slaw. Toss and mix well. Chill and serve cold. If a hotter slaw is desired, add more cayenne.

Serves 6.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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