1 large head of cabbage, shredded

4 medium-sized bell peppers, thinly sliced

2 medium-sized onions, thinly sliced

1 tablespoon olive oil

1 tablespoon wine vingar

1 tablespoon Worcestershire

Justin Wilson’s Pepper Sauce or ground cayenne pepper to taste

Salt to taste

Dressing:

1 cup mayonnaise

¼ Dijon mustard

1 teaspoon minced garlic

Juice of 1 lemon

In a large mixing bowl, lightly toss the cabbage, peppers, and onions. In a smaller bowl, whisk together the dressing ingredients thoroughly, pour over the cabbage, and toss well. This can be kept in the refrigerator, covered, for several days.