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Creole Coleslaw
From the kitchen of Sharmagne Leland-St. John
1 pound green cabbage, cored, and very thinly sliced
1 pound red cabbage, cored, and very thinly sliced
4 large carrots, peeled, shredded
1 1/2 teaspoons coarse kosher salt, divided,
1 tablespoon Creole mustard
Place the cabbages and carrots in separate colanders.
Toss the cabbages with 1 teaspoon coarse salt. Toss
the carrots with 1/2 teaspoon coarse salt. Let stand
1 hour, tossing occasionally. Drain both and transfer
to large bowl. Toss to blend. Whisk the creole
mustard into the rémoulade and pour onto the carrot
and cabbage mixture.
For the history of coleslaw click on th the link:
http://en.wikipedia.org/wiki/Coleslaw
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