- 5 tablespoons mayonnaise (heaping)
- 1 teaspoon Louisiana hot sauce
- 2 tablespoons yellow mustard (heaping)
- 2 tablespoons ketchup
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon garlic salt
- 1 tablespoon Lea & Perrins worchestershire
- 1 lemon - all juice from
- 3 teaspoons salt to taste
- 4 bell peppers, sliced
- 2 onions, shredded
- 1 large head of cabbage, shredded
Put mayonnaise and mustard in an extra large bowl. Whisk the mayonnaise and mustard until combined. Add the olive oil slowly, whisking to slowly emulsify and make the dressing.
Continue whisking until the mixture has the thickness and consistency of mayonnaise. Add the hot sauce and continue to whisk. Add ketchup and continue to whisk.
Add the salt and garlic salt, followed by the vinegar and worchestershire sauce. Continue to whisk, adding lemon juice as you do so. Taste for salt and pepper.
Add teh shredded cabbage, peppers and onions into the bowl. Toss to combine and coat everything with the dressing. Cover with plastic wrap and chill in the refrigerator for at least an hour before serving, although tastes better the next day.
For me, coleslaw can either be too creamy, too watery, too bland or too dry. This version is a far cry from previous coleslaw recipes I've made and tried. When I learned that this recipe is from the Cajun cook himself, Justin Wilson, I knew it had to be good. I remember growing up watching his show on PBS and giggling every time he said, "own-yowns" (onions) and when he "garontees" his dish is good! And who could forget his usual ensemble of dark blue jeans held up with red suspenders or that little Colonel Sanders-esque red bow tie? Ahhh, memories. But I digress. This coleslaw recipe is one to try because it really is good... I garontee! :)