Almost Bunyan’s Hot Slaw Recipe

Posted by on Jul 3, 2017

2 cups   – Finely Grated green cabbage

2 Tbs    – Finely Grated carrot

1 Tbs    – Finely Grated onion

1 Tbs    – Finely Grated green pepper (no seeds or membrane)

1/4 tsp  – Paprika

1/2 tsp  – Red cayenne pepper

1/2 tsp  – Salt (non-iodized)

1/4 cup  – Sugar

1 Tbs    – Louisiana hot sauce (more if you like it spicier)

2 Tbs    – Ketchup

4 Tbs    – French’s yellow mustard

1/4 cup  – White vinegar (add last, stir-in)

1/4 cup  – Apple cider vinegar (add last, stir-in)

Add cabbage, carrots, onion, and bell pepper to a stainless steel bowl and mix well.

Separately, add paprika, cayenne, salt, and sugar and blend.
Stir in the hot sauce, ketchup, and mustard into the dry ingredients until well blended and paste-like.
Stir in the vinegars a little at a time to avoid clumping.

In a medium-sized sauce pan, heat to just short of boiling, stirring occasionally (3 minutes). Remove from heat and let cool

Pour sauce over the veggies and stir well. It may seem like there’s not enough
sauce for all the veggies, but once stirred well it should cover everything.

Cover and refrigerate a minimum of 24 hours, allowing time for
the flavors to blend, soften and pickle the veggies, and generally thicken up.