Recipe - Cole Slawjustin Wilson

5 tablespoon Mayonnaise, (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoon Yellow mustard (heaping)
2 tablespoon Ketchup
2 tablespoon Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins
1 Juice of mediums size lemon
3 teaspoon Salt (to taste)
4 Bell peppers, cut or sliced up
2 Onions, medium, shredded
1 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".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip