bayou hot slaw

6 Servings
1 medium Head cabbage; 2-1/2 to 3 pounds
1 large Onion; minced
1 large Green onion; minced
1 small Sweet red pepper; minced
Stalks celery; sliced thin
½ cup Vegetable oil
Bay leaf
2 tablespoons Flour
½ cup Sugar
1 cup Water
1¼ cup White vinegar
1 teaspoon Worcestershire sauce
½ teaspoon White pepper
½ teaspoon Dry mustard
½ teaspoon Garlic powder
¼ 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 don't let it brown. Add sugar and water, stirring until thickened. Pour in the vinegar and spices and stir until you have a thick sauce. Cool to lukewarm and pour over the slaw. Toss and mix well. Chill and serve cold. If you want a hotter slaw, add more cayenne. Serves 6.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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