Maw-Maw's Slaw Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 1/2 pound white cabbage, shredded (about 2 cups) 1/2 pound red cabbage, shredded (about 2 cups) 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups) 1 cup thinly sliced red onions 1 cup chopped green onions, green parts only 1/2 cup chopped parsley 1 cup homemade mayonnaise, or store bought 1/2 cup Creole or whole grain mustard 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 2 teaspoons sugar Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.		Recipe Summary Yield: 8 servings User Rating:

Episode#: EM1D38
Copyright © 2006 Television Food Network, G.P., All Rights Reserved