| 1 | 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. |
| 2 | Beat mayonnaise and mustard until combined. |
| 3 | Add olive oil slowly, beating all the time. |
| 4 | Beat until mixture has returned to the thickness of original mayonnaise. |
| 5 | Add louisiana hot sauce, continuing to beat. |
| 6 | Add ketchup and keep beating. |
| 7 | Add salt and garlic salt, beating all the time. |
| 8 | Add wine vinegar (this will thin the sauce down). |
| 9 | Beat this thoroughly, adding the lemon juice as you do so. |
| 10 | Taste for salt and pepper. |
| 11 | Place shredded cabbage, peppers, and onions in a large salad bowl. |
| 12 | Pour sauce over and toss well. |
| 13 | This should be done about an hour before serving. |
| 14 | Tastes even better the next day |
