Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 cup | shredded white cabbage |
| 1.00 cup | shredded red cabbage |
| 1.00 cup | julienned red onion |
| ⅔ cup | homemade mayonnaise |
| ¼ cup | creole mustard |
| 1.00 teaspoon | minced garlic |
| 2.00 tablespoon | rice wine vinegar |
| 1.00 tablespoon | chopped parsley |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste pepper |
In a mixing bowl, combine all the ingredients together. Mix thoroughly. Season with salt and pepper. Let the slaw chill for 1 hour before serving. This recipe yields 3 cups of slaw.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000