Cajun Coleslaw Recipe

• 5 tsp Mayonnaise, (heaping)
• 1 tsp Louisiana warm sauce
• 2 tsp Yellow mustard (heaping)
• 2 tsp Ketchup
• 2 tsp Extra virgin olive oil
• 1 tsp Wine vinegar
• 1 tsp Garlic salt
• 1 tsp Lea & perrins
• 1 x Juice of mediums size lemon
• 3 tsp Salt (to taste)
• 4 x Bell peppers, sliced
• 2 x Onions, medium, shredded
• 1 x Large cabbage, shredded

1. Put mayonnaise and mustard in a bowl large sufficient to hold complete mix, but shaped so which the mix can be beaten with a fork.
2. Beat mayonnaise and mustard till combined.
3. Add in extra virgin olive oil slowly, beating all the time.
4. Beat till mix has returned to the thickness of original mayonnaise.
5. Add in Louisiana warm sauce, continuing to beat.
6. Add in ketchup and keep beating.
7. Add in salt and garlic salt, beating all the time.
8. Add in wine vinegar (this will thin the sauce down).
9. Beat this thoroughly, adding the lemon juice as you do so.
10. Taste for salt and pepper.
11. Place shredded cabbage, peppers, and onions in a large salad bowl.
12. pour sauce over and toss well.
13. This should be done about an hour before serving.
14. Tastes even better the next day.

mayonnaise, warm sauce, yellow mustard, ketchup, olive oil, vinegar, garlic, perrins, lemon, salt, bell peppers, onions, cabbage

Taken from cookeatshare.com/recipes/cajun-coleslaw-97332 (may not work)