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Serving Size : 10 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
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5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- 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.
From Justin
Wilson's "Outdoor Cooking With Inside Help"
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