| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
White cabbage; shredded (about 2 |
|
|
; cups) |
| 1/2 |
lb |
Red cabbage; shredded (about 2 |
|
|
; cups) |
| 1/2 |
lb |
Assorted greens; such as mustard |
|
|
; greens, collards, |
|
|
; or spinach, |
|
|
; trimmed, washed and |
|
|
; shredded (about 2 |
|
|
; cups) |
| 1 |
c |
Thinly sliced red onions |
| 1 |
c |
Chopped green onions; green parts only |
| 1/2 |
c |
Chopped parsley |
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
Rice wine vinegar |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Creole or whole grain mustard |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Cayenne |
INSTRUCTIONS
Place the white cabbage, red cabbage, greens, red onions, green onions, and
parsley in a large salad bowl. In a small bowl, whisk the olive oil,
vinegar, sugar, mustard, garlic, salt, black pepper and cayenne. Mix well.
Add the mixture to the greens and toss to mix thoroughly. Cover and
refrigerate for at least one hour. Serve chilled.
Yield: 8 servings
Recipe courtesy of Emeril Lagasse 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC24
Converted by MM_Buster v2.0l.
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