Salad > Coleslaws > Hot Sauce Slaws

Louisiana Gold Hot Sauce Horseradish Slaw Recipe

Ingredients with Measurements:
- 1/2 cup mayonnaise
- 1/4 cup Louisiana Gold hot sauce
- 2 tablespoons prepared horseradish
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 head green cabbage, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 2 large carrots, grated
- 1/2 red onion, thinly sliced

Special equipment needed:
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater

Step-by-step instructions:

1. In a large mixing bowl, whisk together mayonnaise, Louisiana Gold hot sauce, prepared horseradish, apple cider vinegar, honey, salt, and black pepper until well combined.

2. Add thinly sliced green cabbage, red cabbage, grated carrots, and thinly sliced red onion to the mixing bowl. Toss until the vegetables are evenly coated with the dressing.

3. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Preparation time: 15 minutes
Refrigeration time: 30 minutes
Refrigerate at 40°F or below.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Serving size: 1 cup
Calories: 170
Total fat: 13g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 480mg
Total carbohydrates: 12g
Dietary fiber: 3g
Total sugars: 7g
Protein: 2g

Substitutions for ingredients:
- Louisiana Gold hot sauce can be substituted with any hot sauce of your choice.
- Prepared horseradish can be substituted with freshly grated horseradish.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Honey can be substituted with maple syrup or agave nectar.

- Add sliced jalapeños or diced bell peppers for extra heat and crunch.
- Substitute red onion with sliced scallions or shallots.
- Add chopped fresh herbs such as parsley, cilantro, or dill for extra flavor.

Tips and tricks:
- Thinly slice the vegetables for a better texture and easier mixing.
- Use a mandoline slicer for even thinner slices.
- Adjust the amount of hot sauce and horseradish to your personal preference.
- Serve the slaw as a side dish or as a topping for sandwiches, burgers, or tacos.

Storage instructions:
Store the slaw in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
The slaw is best served cold and does not need to be reheated.

Presentation ideas:
Serve the slaw in a large bowl or on a platter. Garnish with chopped fresh herbs or a sprinkle of paprika.

Chopped fresh herbs or a sprinkle of paprika.

This slaw pairs well with grilled meats, seafood, or vegetarian dishes.

Suggested side dishes:
- Corn on the cob
- Baked beans
- Potato salad

Troubleshooting advice:
- If the slaw is too spicy, add more mayonnaise or honey to balance the heat.
- If the slaw is too dry, add more dressing or a splash of apple cider vinegar.

Food safety advice:
- Wash your hands and all utensils before handling food.
- Keep the slaw refrigerated at 40°F or below.
- Discard any leftover slaw that has been left at room temperature for more than 2 hours.

Food history:
Slaw is a traditional Southern side dish that dates back to the 18th century. It was originally made with cabbage and vinegar, but over time, other ingredients such as mayonnaise, carrots, and onions were added.

Flavor profiles:
This slaw has a spicy, tangy, and slightly sweet flavor profile.

Serving suggestions:
Serve the slaw as a side dish or as a topping for sandwiches, burgers, or tacos.

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Taste: Spicy, Tangy, Zesty, Creamy, Pungent