Basic Cole Slaw (with Worcheshire Sauce)
May 9, 2019
Ingredients
- 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 & Perrin's
- 1 juice of medium-sized lemon
- 3 teaspoons salt
- (to taste)
- 4 bell peppers
- sliced
- 2 onions
- medium, shredded
- 1 large cabbage
- shredded
Directions
- Step 1 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.
- Step 2 Add olive oil slowly, beating all the time. Whisk until mixture has returned to the thickness of original mayonnaise.
- Step 3 Add Louisiana hot sauce, continuing to whisk. Add ketchup. Add salt and garlic salt
- Step 4 Add wine vinegar (this will thin the sauce down). Whisk this thoroughly, adding the lemon juice as you do so.
- Step 5 Taste for salt and pepper.
- Step 6 Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well.
- Step 7 This should be done about an hour before serving. Tastes even better the next day.