It did warm up to 22 deg. today but back to 12 deg. tonight. We are still eating leftovers and not much going on. I thought I would share this recipe for slaw. I used to make it back when I had some cook outs for the son and his college friends. It was great on pulled pork and brat sandwiches. I love it but I am the only one so don't make it anymore. Makes me hungry so may do a half batch the next time I do pulled pork. One of my son's friends said every since I had slaw on my sandwich, I want it on any sandwich.
The recipe was from Emeril and he adapted it from someone else so I think we can adapt it here.
Creole Slaw
Yield: 8 cups
1/2 pound white cabbage, shredded
1/2 pound red cabbage, shredded
1/2 pound spinach, shredded
1 cup sliced red onions
2/3 cup chopped green onions, with some of the green
1 teaspoon minced garlic
1/2 cup finely chopped parsley
1 cup good mayonnaise, like Hellmann’s
1/4 cup Creole Mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne, or to taste
1 teaspoon hot sauce
2 teaspoons honey
In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic and parsley. Stir in the mayonnaise and Creole Mustard. Season with salt, pepper, cayenne and honey. If it’s not hot enough for you add more cayenne or hot sauce. Cover and refrigerate for 1 hour before serving. This spicy hot slaw is great on pulled pork sandwiches or on the side. Enjoy! Smokin Don
