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Ingredientes
- 2 c. White cabbage, shredded
- 2 c. Red cabbage, shr3dded
- 2 c. Assorted greens*
- 1 c. Red onion, thinly sliced
- 1 c. Green onion tops, minced
- 1/2 c. Parsley, minced
- 1 1/4 c. Mayonnaise **
- 1/4 c. Creole or possibly whole grain mustard
- 1 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 1/4 tsp Cayenne
- 2 tsp Sugar
Direcciones
- *Such as mustard greens, collards, or possibly 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 in the mix to thr reeens and toss to mix thoroughly. Cover and chill for at least one hour.
- Serve chilled. The slaw can be made (or possibly chilled) three hrs ahead.
- by young children. At a fish-fry at a camp on the levee which 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 which was part of the buffet. Etienne, who was on his second helping, was telling his cousin Monique which he "couldn't ever" get sufficient of the stuff. Monique replied which "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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 304 | 92% |
| Total Fat 34.25g | 43% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1000mg | 42% |
| Potassium 162mg | 5% |
| Total Carbs 7.36g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.02g | 3% |
| Protein 1.33g | 2% |
