Justin Wilson's Coleslaw

Recipe Ingredients

5 tablespoons	75ml	Mayonnaise - (heaping)
1 tablespoon	15ml	Lea and Perrins
1 teaspoon	5ml	Louisiana hot sauce
1		Mediums lemon - juice of
2 tablespoons	30ml	Yellow mustard - (heaping)
3 teaspoons	15ml	Salt - (to taste)
2 tablespoons	30ml	Ketchup
4		Bell peppers - sliced
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - shredded (medium)
1 tablespoon	15ml	Wine vinegar
1 tablespoon	15ml	Cabbage - shredded (large)
1 teaspoon	5ml	Garlic salt

Recipe Instructions

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.

Source:
Justin Wilson's "Outdoor Cooking With Inside Help"

Rating

Average rating:

9.7 (3 votes)

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