Maw Maw's Slaw


Yield:
8 cups

CATEGORIES
Ingredients
  • 1/2 pound white cabbage, shredded
  • 1/2 pound red cabbage, shredded
  • 1/2 pound spinach, shredded
  • 1 cup red onions, julienned
  • 2/3 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped parsley
  • 1 cup homemade mayonnaise
  • 1/4 cup Creole mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 2 teaspoons honey
  • 2 tablespoons finely chopped parsley
  • Essence, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic, and parsley. Stir in the mayonnaise and Creole mustard. Season with salt, pepper, cayenne and honey. Cover and refrigerate for 1 hour before serving. Mound on a platter and arrange the fried fish and hushpuppies around the slaw. Garnish with parsley and Essence.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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