Cajun Coleslaw

This recipe sent in by: Billy C. Rhea, of Romance, AR. Thanks Billy!

    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

    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”