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1 large cabbage, shredded
4 green bell peppers, thinly sliced 2 yellow onions, thinly sliced 1 large carrot, julienned 1 cup mayonnaise 1/4 cup Creole or Dijon mustard 1 tablespoon extra-light olive oil 1 tablespoom wine vinegar 1 tablespoon Worchestershire sauce 4 drops Louisiana hot sauce 1 teaspoon garlic, minced 1 teaspoon salt 1 tablespoon lemon juice In large bowl, lightly toss together cabbage, peppers, onions and carrot.
Set aside. In medium-size bowl, mix together the remaining ingredients, thoroughly. Pour over cabbage mixture and toss until
well coated. Refrigerate until time to serve.
NOTE: You can add alittle more
mayo if needed. You refrigerate, covered for several days.
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