1teaspoonhot saucered pepper sauce (Louisiana Hot Sauce)
¼teaspooncayenne pepper
salt to taste
Instructions
Place shredded cabbage in large mixing bowl; add chopped onion, celery and bell pepper; set aside
In a medium bowl, combine mayonnaise, vinegar, sugar, creole seasoning, hot sauce and cayenne
Pour over cabbage mix; combine well
Cover and refrigerate for at least 30-minutes; stir occasionally
Serve with slotted spoon
Notes
Note: This recipe uses 1/2 a bag of 14-ounce slaw mix and serves about 4-6 in 1/4 - 1/2 cup increments; if you're serving a large group, use the whole bag of slaw and double the dressing mix
Do not add salt until the coleslaw has marinated in the fridge (Creole seasonings already have salt in them...if you add salt before its marinated, you run the risk of it being too salty and then, there's no going back...don't ask me how I know this:)
Avoid buying coleslaw mix with purple cabbage; Why? It turns the dressing a yucky "pink" color...very unappealing...carrots in the mix are okay-just no red cabbage