You can make this ahead and keep it chilled...no worry of spoilage from milk products. Also, this slaw goes quite well with the black eyed peas.
Serves: 8-10
Prep.Time: 20 minutes + chilling time
Recipe By: Chef Emeril Lagasse (Food TV Network 7/99)
1 head green cabbage, shredded
2 thinly sliced medium onions (about 2 cups)
1 teaspoon Tabasco sauce
3/4 cup mayonnaise
1 teaspoon celery seed
2 tablespoons white vinegar
1 tablespoon sugar
1/4 cup diced red bell pepper
1/4 cup chopped parsley
Kosher salt and fresh ground black pepper
Combine cabbage and onions in a large bowl; drizzle Tabasco sauce over and mix well. Let stand about 30 minutes. In a small bowl, combine remaining ingredients; toss with cabbage mixture. Cover and refrigerate for at least 30 minutes.

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