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Cajun Cole Slaw

Cajun Cole Slaw
         Serves 10 - 12
 1 large cabbage, shredded
 4 green bell peppers, thinly sliced
 2 yellow onions, thinly sliced
 1 large carrot, julienned
 1 cup mayonnaise
 1/4 cup Creole or Dijon mustard
 1 tablespoon extra-light olive oil
 1 tablespoom wine vinegar
 1 tablespoon Worchestershire sauce
 4 drops Louisiana hot sauce
 1 teaspoon garlic, minced
 1 teaspoon salt
 1 tablespoon lemon juice
In large bowl, lightly toss together cabbage, peppers, onions and carrot. Set aside. In medium-size bowl, mix together the remaining ingredients, thoroughly. Pour over cabbage mixture and toss until well coated. Refrigerate until time to serve.
NOTE: You can add alittle more mayo if needed. You refrigerate, covered for several days.

       Cajun Deviled Eggs                                                                                                                                                                                                                         Acadian Breasts of Turkey


Debra Boudreaux  - Picayune, MS 39466

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