Maw maw's slaw with a ginger soy dressing

Yield: 8 servings

Measure Ingredient
1.00 \N egg
1.00 tablespoon dijon mustard
1.00 tablespoon chopped garlic
1.00 teaspoon minced fresh ginger
2.00 tablespoon soy sauce
1 \N freshly-ground black pepper; to taste
½ cup vegetable oil
½ cup sesame oil
1 \N salt; to taste
½ pounds white napa cabbage; shredded - (abt 2
1 \N cups)
½ pounds red cabbage; shredded - (abt 2
1 \N cups)
½ pounds fresh spinach; trimmed, washed,
1 \N and shredded -; (abt 2 cups)
1.00 cup thinly-sliced red onions
1.00 cup chopped green onions; green parts only
½ cup chopped parsley
2.00 teaspoon sugar

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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

07-30-1998

Recipe by: Emeril Lagasse

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