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Justin Wilson's Coleslaw


5 tablespoon Mayonnaise, (heaping)
1 tsp Louisiana hot sauce
2 tablespoon Yellow mustard (heaping)
2 tablespoon Ketchup
2 tablespoon Olive oil
1 tablespoon Wine vinegar
1 tsp Garlic salt
1 tablespoon Lea and Perrins
1 each Juice of mediums size lemon
3 tsp Salt (to taste)
4 each Bell peppers, sliced
2 each Onions, medium, shredded
1 each 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.

Justin Wilson's "Outdoor Cooking With Inside Help"




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.