Recipe by Sherry White
"This spicy red hot slaw recipe will be a hit at any barbecue."
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1 medium head
iceberg lettuce - rinsed, dried, and chopped
green bell pepper, chopped
1 (20 ounce) bottle
white wine vinegar
ground cayenne pepper
hot pepper sauce
this recipe was prepared for buffet service at the culinary school I attend, and it received high remarks from guests and students alike.
I have been searching for years for this recipe. This slaw is served at a local BBQ restaurant and it is so good. It does have quite alot of "heat" spice-wise to it so decrease hot sauce if you would like. I served it for 35 people and had alot of requests for the recipe. One recipe fed this many people.
Very Good! When I saw lettuce and ketchup in the list of ingredients I was skeptical but had to try it. I'm so glad I did. This was delicious!
This sounded so good, I was so excited to make this for one daughter who is vegan, and the other who is gluten-free, but it was a disappointment. It just tasted like a spicy ketchup sauce....UNTIL...the next day my husband added some mayonnaise (no longer vegan or gluten free now) but it became ADDICTING! Spicy dressing was more like French dressing now. When I make this again I will reduce the ketchup to half what is called for. I had also substituted Agave Nectar for the white sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Sherry's Hot Slaw
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 2
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