Photo: Sweet and Tangy Coleslaw Recipe
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
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):
- 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
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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By gorge548
Metamora, IL
on September 03, 2012
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Many years ago, I had a slaw in Alabama that tasted very similar to this one. I have been looking for it ever since. It's too bad there were two people that only rated it one star, without even making the recipe. This is a great slaw and if you think it's too sweet, then cut down on the sugar to suit your taste.
By smocker-1982_11...
West Allis, 89
on July 03, 2009
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Emeril, I am glad I found this. I keep losing my sister-in-law receip for the same coleslaw. I make it let it sit a day then put it small containers and freeze it. I am one person household and this is great coleslaw. We called Cheri's Freezer Coleslaw. Keep cooking Emeril
By vmpclara_11600700
Miami, FL
on June 19, 2009
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Perfect all for us. It was a good find when I was looking for anything with coleslaw.
DELICIOUS!
Clara
Miami, FL
Read all 6 reviews