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Frank's® RedHot®



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Servings: 12


  • 2 cups CATTLEMEN'S® Gold Barbecue Sauce
  • 1 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • as needed Oil
  • 6 qts. Shredded Napa cabbage
  • 3 cups Shredded carrots
  • 3 qts. Shredded cooked chicken, or diced cooked shrimp
  • 3 cups Bean sprouts
  • 3/4 cup Chopped scallions
  • 3/4 cup Chopped cilantro
  • 1/4 cup Chopped peanuts
  • 12 qts. Leafy greens


  • 2. For each serving, heat oil in wok or large sauté pan and stir-fry 2 cups cabbage, 1/4 cup carrots, 1 cup chicken or shrimp. Add 1/4 cup sauce, 1/4 cup sprouts, 1 tbsp. scallions, 1 tbsp. cilantro and 1 tsp. peanuts. Heat thoroughly and serve over 1 qt. leafy greens.
  • 1. To make the dressing/sauce for the salad combine Gold BBQ sauce, RedHot sauce, lime, and cumin. Reserve.