• 1/2 cup mayonnaise
• 1 teaspoon Louisiana hot sauce
• 3 tablespoons mustard
• 2 tablespoons catsup
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon garlic salt
• 1 tablespoon Lea & perrins
• Juice of one lemon
• Salt to taste
• 2 green bell peppers, finely sliced
• 2 red bell peppers, finely sliced
• 2 onions, medium, finely sliced
• 1 head cabbage, shredded

Method

Put mayonnaise and mustard in a large bowl and whisk until combined. Add olive oil slowly, whisking madly as you pour, until it is totally emulsified.  Add hot sauce, continuing to beat. Add catsup, salt and garlic salt, whisking. Add wine vinegar then lemon juice.  Taste for seasoning and adjust to your palate. 

Put cabbage, peppers, and onions in a large bowl. Pour on dressing.  Toss to coat the salad. 

Serves: 10

Contributor: Eric Simon

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