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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 10 servings |
||
| Calories 119 | ||
| Calories from Fat 57 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 450mg | 18% | |
| Potassium 216mg | 6% | |
| Total Carbohydrate 15.5g | 5% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 9.3g | ||
| Protein 1.6g | 3% | |
Emeril Lagasse's Coleslaw
By: Amber Dawn
Mar 13, 2002
Made this tonight for my "Survivor" dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I'm definitely adding this to my favorites. This recipe is 3 WW Pts.
SERVES 10
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3 cups shredded green cabbage (, about 1/2 head cabbage)
- 3 cups shredded red cabbage (, about 1/2 head cabbage)
- 1 green bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley
Directions
1
In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.2
Whisk to combine.3
With food processor, shred cabbages, carrot and onion.4
Add to bowl with diced bell pepper and minced parsley.5
Toss well to combine.6
Chill, covered in refrigerator until time to serve.7
Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.
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- Course > Salads
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
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- Occasion > Novelty > Celebrity
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Paja
On Dec 14, 2007
Just a "regular cole slaw" taken to a higher level! Sure, cabbage, carrot, green pepper, mayonnaise, sounds pretty ordinary, right? NOT! The extra ingredients, dijon mustard, apple cider vinegar, celery seed, cayenne, etc. are in perfect balance. I added the grated onion to the dressing because I thought that was the best way to distribute them equally through the salad. I used yogurt instead of the buttermilk. The parsley is a really nice finish. If I am making a "traditional" cole slaw, this is certainly the way I will make it. Thank you Amber Dawn, for posting!
From: Kit^..^ty Of Canada
On Aug 12, 2007
I agree with Bone Man "darn good coleslaw"!!!! I am sorry to report that Dh kept asking what was in it. I knew that something was up. He did not care for the Cayenne Pepper. Which I "could" easily leave out next time. BUT I told Dh he better get use to it as he would be seeing this coleslaw often. Great recipe Amber Dawn. Now if you could just give me a recipe to take care of the picky eaters of this world. LOL
From: Sherry Bruno
On Sep 27, 2002
I am generally not a big cole slaw fan, BUT this one is perfect. I put in a little less sugar, because I don't like sweet slaw, and it was so good. We put it on top of pulled pork sandwiches and it was truly a hit. Red cabbage is not an option here. It is a must. Sprinkle a little coarse salt over it! Great!
From: Sharlene~W
On Mar 15, 2002
This was a really good recipe. It was one of the pinkest cole slaws I've ever seen, but the taste was just how I like my cole slaw. I'm adding it to my favorites!
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