| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Emlive04 | 8 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | T | Dijon mustard |
| 1 | T | Chopped garlic |
| 1 | t | Minced fresh ginger |
| 2 | T | Soy sauce |
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Vegetable oil |
| 1/2 | c | Sesame oil |
| Salt, to taste | ||
| 1/2 | lb | White Napa cabbage, shredded |
| abt 2 | ||
| Cups), Cups | ||
| 1/2 | lb | Red cabbage, shredded – abt |
| Cups), Cups | ||
| 1/2 | lb | Fresh spinach, trimmed |
| washed | ||
| And shredded -, abt 2 cups | ||
| 1 | c | Thinly-sliced red onions |
| 1 | c | Chopped green onions, green |
| parts only | ||
| 1/2 | c | Chopped parsley |
| 2 | t | Sugar |
INSTRUCTIONS
2 In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, ginger and soy sauce. Process until smooth. Season with black pepper. With the machine running and in a steady stream, add the oils. Process until the mixture is thick and creamy. Season with salt and pepper if necessary. Place the Napa cabbage, red cabbage, spinach, red onions, green onions, parsley, and sugar in a large salad bowl. Mix well. Add the mayonnaise mixture to the greens and toss to mix thoroughly. Season with salt and pepper. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-30-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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