Recipe by - Carla -
As mentioned above, this is definitely not your Mother's cole slaw! It has a spicy and savory flavor I think you will enjoy.
Top Review by Nancy Foster
I mmade the slaw with all of the ingredients and my husband would not eat it. I did not like it that much either. Then I omitted mustard, ketchup, Worcestershire sauce and onions. My husband and I liked a lot better, however we both like my original cole slaw better. Thanks for your wonderful recipe and cooking site. I give recipezaar 10 stars. Nancy
- 5 tablespoons mayonnaise, heaping
- 1 teaspoon 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 & Perrins Worcestershire Sauce
- 1 lemon, juice of
- salt & freshly ground black pepper (to taste)
- 4 bell peppers, sliced (preferably mixed colors (red, green, yellow, orange)
- 2 medium onions, shredded
- 1 large cabbage, shredded
Directions See How It's Made
- 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.
- Mix in garlic salt.
- Add wine vinegar (this will thin the sauce down).
- Beat mixture thoroughly, adding the lemon juice as you do so.
- Taste and add salt and freshly ground black pepper, to taste.
- Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
- Pour sauce over and toss well.
- Refrigerate at least an hour before serving.
- Tastes even better the next day.