| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Emlive04 |
8 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Chopped garlic |
| 1 |
ts |
Minced fresh ginger |
| 2 |
tb |
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) |
| 1/2 |
lb |
Red cabbage; shredded – (abt 2 |
|
|
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 |
ts |
Sugar |
INSTRUCTIONS
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
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