Louisiana Cole Slaw

By JJCR

Ingredients

• 5 tbsp. mayonnaise, heaping)
• 1 tsp. louisiana hot sauce
• 2 tbsp. yellow mustard (heaping)
• 2 tbsp. ketchup
• 2 tbsp. olive oil
• 1 tbsp. wine vinegar
• 1 tsp. garlic salt
• 1 tbsp. lea & perrins
• 1 each juice of mediums size lemon
• 3 tsp. salt ( to taste) 1 tsp. was even too much.
• 4 each bell peppers, sliced
• 2 each onions, medium, shredded
• 1 each large cabbage, shredded

Preparation

Step 1

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 over and toss well. This should be done about an hour before serving. Tastes even better the next day.


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