---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Cajun Coleslaw
  Categories: Cajun, Salads
       Yield: 10 servings
 
       5 tb Mayonnaise, (heaping)               1 ts Louisiana hot sauce
       2 tb Yellow mustard (heaping)            2 tb Ketchup
       2 tb Olive oil                           1 tb Wine vinegar
       1 ts Garlic salt                         1 tb Lea & perrins
       1 ea Juice of mediums size lemon         3 ts 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. From
   Justin Wilson’s “Outdoor Cooking With Inside Help”
 
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