| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | lb | White cabbage; shredded |
| 1/2 | lb | Red cabbage; shredded |
| 1/2 | lb | Spinach; shredded |
| 1 | c | Julienne red onions |
| 2/3 | c | Chopped green onions |
| 1 | ts | Minced garlic |
| 1/2 | c | Finely chopped parsley |
| 1 | c | Homemade mayonnaise |
| 1/4 | c | Creole Mustard |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Cayenne |
| 2 | ts | Honey |
INSTRUCTIONS
EMERIL LIVE SHOW #EM1A38 Adapted from Louisiana Real and Rustic by Emeril Lagasse 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. Yields: 8 cups Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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