Cajun Cole Slaw

Ingredients

• 5 tbs mayonnaise
• 1 tsp Louisiana hot sauce
• 2 tbs Creole mustard
• 2 tbs ketchup
• 2 tbs olive oil
• 1 tbs apple cider vinegar
• 1 tsp garlic salt
• 1 tbs Worcestershire sauce
• Juice of one medium lemon
• Salt and black pepper, to taste
• 4 Bell peppers, sliced
• 2 Onions, medium, shredded
• 1 Large cabbage, shredded

Directions

1. Make Dressing: In a bowl, beat mayonnaise and mustard until combined. Slowly whisk in olive oil until the dressing thickens back to a mayo-like consistency.
2. Season: Beat in Louisiana hot sauce, then ketchup. Add salt and garlic salt. Whisk in wine vinegar to thin, then lemon juice. Adjust salt and pepper to taste.
3. Assemble Slaw: Place shredded cabbage, peppers, and onions in a large bowl. Pour dressing over and toss well.
4. Chill: Refrigerate about 1 hour before serving to let flavors combine.

Chef's Notes

• Blue Plate Mayonnaise is the local favorite, made in New Orleans
• Zatarain makes a great Creole mustard
• The dressing can also be made in a blender
• You can reduce prep time by using a 1lb bag of cole slaw mix

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