Sweet and Tangy Coleslaw

Total Time:
8 hr 15 min
Prep:
15 min
Inactive:
8 hr

Yield:
generous 2 quarts, about 8 servings
Level:
Easy

Ingredients
  • 1 1/3 cups sugar
  • 1 cup white vinegar
  • 2 1/2 pounds cabbage, shredded
  • 2 cups finely chopped celery
  • 3 medium carrots, shredded
  • 1 green bell pepper, finely chopped
  • 2/3 cup finely chopped onion
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • Salt
  • Freshly ground black pepper
  • Essence, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):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 small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.

  • Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.

  • When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William Morrow, 1993.


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