INGREDIENTS

INSTRUCTIONS

Such as mustard greens, collards, or spinach (trimmed, washed and
shredded)  ** Recipe calls for homemade mayonnaise from same cookbook.
Place the white cabbage, red cabbage, greens, red ionions, green
onions and parsley in a large salad bowl. In a small bowl, combine  the
mayonnaise, mustarad, salt, black pepper, cayenne, and sugar. Mix
well. Add the mixture to thr reeens and toss to mix thoroughly. Cover
and refrigerate for at least one hour.  Serve chilled. The slaw can be
made (or chilled) three hours ahead.  NOTES : From the cookbook: Food
is taken seriously here in Louisiana,  even by young children.  At a
fish-fry at a camp on the levee that  contains the Atchafalaya River
Basin, a swamp of incredible beauty in  the sourhtgern part of the
state, I overheard two ten-year-olds  discussing the merits of the cole
slaw that was part of the buffet.  Etienne, who was on his second
helping, was telling his cousin  Monique that he "couldn't ever" get
enough of the stuff. Monique  replied that "Maw-Maw", their
grandmother, sure knew how to make good  slaw. One taste made me agree.
I went in search of Maw-Maw and asked  her to share her secret. Lou's
note: All South LA grandmothers are  Maw-Maw. Recipe by: Louisiana Real
& Rustic by Emeril Lagasse  Posted to recipelu-digest Volume 01 Number
470 by Lou Parris  <lbparris@earthlink.net> on Jan 06, 1998

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