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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