Ingredients Jump to Instructions ↓

  1. 5 tablespoons mayonnaise, heaping

  2. 2 tablespoons yellow mustard, heaping

  3. 2 tablespoons olive oil

  4. 1 teaspoon garlic salt juice of

  5. 1 lemon

  6. 4 each bell peppers, sliced

  7. 1 large head cabbage, shredded

  8. 1 teaspoon hot sauce

  9. 2 tablespoons ketchup

  10. 1 tablespoon wine vinegar

  11. 1 tablespoon Worcestershire sauce

  12. 3 teaspoons salt, or to taste freshly ground pepper to taste

  13. 2 medium onions,

Instructions Jump to Ingredients ↑

  1. Preparation : Put mayonnaise and mustard in a bowl large enough to holdcomplete mixture, but shaped so that the mixture can be beaten with a fork.Beat mayonnaise and mustard until combined. Add olive oil slowly, beating allthe time. Beat until mixture has returned to the thickness of originalmayonnaise. Add hot sauce, continuing to beat. Add ketchup and keep beating. Add salt andgarlic salt, beating all the time. Add wine vinegar (this will thin the saucedown). Beat this thoroughly, adding the lemon juice as you do so. Taste forsalt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauceover and toss well. This should be done about an hour before serving. Tasteseven better the next day. Source: Justin Wilson's "Outdoor Cooking With InsideHelp"


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