Custom Catering's

Creole Coleslaw
Yield - 2 Gallons

Ingredients
2 LARGE GREEN CABBAGES (Shreaded)
1 SMALL PURPLE CABBAGE (Shreaded)
3 LARGE CARROTS (Julianed)
1/2 CUP SUGAR
3 CUPS MAYONAISE
1 -1/2 CUPS SWEET RELISH
1 CUP CRUSHED PINEAPPLE
2 CUPS PINEAPPLE JUICE
1 TSP WHITE PEPPER
1 TSP SALT


Method
Use a large mixing bowl to combine all ingredients, completly coat all of the cabbage with the sauce that forms.

Alternate Method
Use a cayenne based hot sauce or some ground cayenne for a little spice.

Plate Presentation


Chef's Notes:
 

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.