Ingredients:
5 Tablespoons Mayonnaise,
(heaping)
1 Teaspoon
Louisiana hot sauce
2 Tablespoons Yellow mustard
(heaping)
2 Tablespoons Ketchup
2 Tablespoons Olive oil
1 Tablespoon Wine
vinegar
1 Teaspoon
Garlic salt
1 Tablespoon Lea &
Perrins
1 Each
Juice of medium-sized lemon
3 Teaspoons Salt
(to taste)
4 Each
Bell peppers, sliced
2 Each
Onions, medium, shredded
1 Each
Large cabbage, shredded
Directions: 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” |