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Cole Slaw
5 tbsp mayonnaise
1 tsp hot sauce
2 tbsp yellow mustard
2 tbsp ketchup
2 tbsp olive oil
1 tbsp wine vinegar
1 teaspoon garlic salt
1 tbsp Worchestershire
juice of 1 medium size lemon
3 tsp salt (to taste)
4 bell peppers -- sliced
2 onions, medium -- shredded
1 large cabbage -- shredded
Put mayonnaise and mustard in a bowl la rge 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 origin al mayonnaise. Add
Louisiana hot sauce, continuing to be at. Add ketchup and keep beating.
Add salt and garlic salt, beating all th e 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 shre dded cabbage, peppers, and onions in a
large salad bowl. Pour sauce over and to ss well. This should be done about an
hour before serving. Tastes even better the next day.
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