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Mardi-Gras Slaw

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Mardi-Gras Slaw has a muching taste. The mustard and sugar gives the Mardi-Gras Slaw a two dimensional taste.
Ingredients
  Shredded cabbage 2 Cup (32 tbs)
  Grated peeled carrots 2 Cup (32 tbs)
  Minced yellow onion 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Dijon style mustard 1 Tablespoon, prepared
  Ground black pepper To Taste
  Olive oil 2⁄3 Cup (10.67 tbs)
  Caraway seeds 1 Tablespoon
  Salt To Taste
Directions

Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
Reserve.
In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
Slowly whisk in the oil to form a fairly thick and creamy dressing.
Taste and correct seasoning as necessary.
Pour half of the dressing over the vegetables in the bowl.
Sprinkle on the caraway seeds and toss well.
Taste; add additional dressing as you like.
Cover and refrigerate for up to 4 hours.
Allow to return to room temperature

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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