Not Your Mother'S Coleslaw! - cooking recipe

Ingredients

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

Preparation

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.