Recipe - Maw-Maws Slaw

2 cup White cabbage; shredded
2 cup Red cabbage; shr3dded
2 cup Assorted greens*
1 cup Red onion; thinly cut or sliced up
1 cup Green onion tops; chopped
One half cup Parsley; chopped
1 One fourth cup Mayonnaise **
One fourth cup Creole or whole grain
mustard
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Cayenne
2 teaspoon Sugar

*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 fishfry 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 tenyearolds 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 "MawMaw", their grandmother, sure knew
how to make good slaw. One taste made me agree. I went in search of MawMaw
and asked her to share her secret. Lou's note: All South LA grandmothers
are MawMaw.
Recipe by: Louisiana Real & Rustic by Emeril Lagasse

Posted to recipeludigest Volume 01 Number 470 by Lou Parris
lbparris@earthlink.net on Jan 06, 1998