Ingredients
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5 tablespoons mayonnaise, heaping
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1 teaspoon hot sauce
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2 tablespoons yellow mustard (heaping)
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2 tablespoons ketchup
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2 tablespoons olive oil
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1 teaspoon garlic salt
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1 tablespoon Lea & Perrins Worcestershire Sauce
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1 lemon, juice of
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salt & freshly ground black pepper (to taste)
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1 large cabbage, shredded
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2 medium onions, shredded
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1 tablespoon wine vinegar
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4 bell peppers, sliced (preferably mixed colors (red, green, yellow, orange)
Instructions
- 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.
- Mix in garlic salt.
- Add wine vinegar (this will thin the sauce down).
- Beat mixture thoroughly, adding the lemon juice as you do so.
- Taste and add salt and freshly ground black pepper, to taste.
- Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
- Pour sauce over and toss well.
- Refrigerate at least an hour before serving.
- Tastes even better the next day.