Cajun Coleslaw
5 tb mayonnaise, (heaping)
2 tb yellow mustard (heaping)
2 tb olive oil
1 ts garlic salt
juice of a medium-size lemon
4 bell peppers, sliced
1 large cabbage, shredded
1 t Louisiana Hot Sauce
2 T ketchup
1 T wine vinegar
1 T Lea & Perrins
salt to taste
2 medium onions-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.