Ingredients

5 Tbsp. soy mayonnaise, (heaping)
1 tsp. Louisiana hot sauce
2 Tbsp. yellow mustard (heaping)
2 Tbsp. ketchup
2 Tbsp. olive oil
1 Tbsp. wine vinegar
1 tsp. garlic salt
1 Tbsp. Lea and Perrins
1 each juice of medium size lemon
3 tsp. salt (to taste)
4 each bell peppers, sliced
2 medium onions, shredded
1 large cabbage, shredded

Cooking Instructions

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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: