5 T Mayonnaise, (heaping)
1 t Louisiana hot sauce
2 T Yellow mustard (heaping)
2 T Ketchup
2 T Olive oil
1 T Wine vinegar
1 t Garlic salt
1 T Lea & Perrins
1 ea Juice of mediums size lemon
3 t Salt (to taste)
4 ea Bell peppers, sliced
2 ea Onions, medium, shredded
1 ea Large cabbage, shredded

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 Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly, adding the
lemon juice as you do so. Taste for salt and pepper. Place shredded
cabbage, peppers, and onions in a large salad bowl. Pour sauce over and
toss well. This should be done about an hour before serving. Tastes even
better the next day