5 tb Mayonnaise, (heaping) 1 tb Lea & Perrins
1 ts Louisiana hot sauce 1 ea Juice of mediums size lemon
2 tb Yellow mustard (heaping) 3 ts Salt (to taste)
2 tb Ketchup 4 ea Bell peppers, sliced
2 tb Olive oil 2 ea Onions, medium, shredded
1 tb Wine vinegar 1 ea Large cabbage, shredded
1 ts Garlic salt
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
