| 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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”