Green Girl Goodies, February 2012
Adapted from: Sweet and Tangy Coleslaw, Courtesy of Emeril Lagasse, 2007 Food Network
A former coworker and friend of mine just opened his own place in Denver, CO: The Hawt Dog & Sausage Eatery.
http://www.hawtdogeatery.com/ He was looking for a killer slaw and I offered to do some “field tasting”. He asked me to test the above slaw from the Food Network website so when we had a little BBQ with some new friends and family from the Midwest, I took advantage of the chance to try it out!
I cut the original recipe you see below (“Slaw Base”) in half but made the full recipe of Emeril’s Essence. I have saved and since used the essence for many other dishes. The essence is a bit spicy so to tone it down, cut the Cayenne in half.
Slaw Base:
Yields approximately 12 to 16 Servings (It says 8 on the original recipe, but that seemed like VERY large portions to me!)
2 ½ # Cabbage, White, shred
2 c Celery, fine chop
3 medium carrots, shred
1 Bell Pepper, Green, fine chop
2/3 c Onion, White, fine chop
- Prepare all the vegetables and combine them in a large bowl.
- Add the cabbage and mix well.
Emeril’s Essence:
Yields approximately ¾ c
2 ½ tb Paprika
2 tb Salt (I used Sea Salt)
2 tb Garlic Powder
1 tb Black Pepper, freshly ground
1 tb Onion Powder
1 tb Cayenne Pepper
1 tb Oregano (I used leaves but ground would work as well)
1 tb Thyme (I used ground but leaves would work as well)
- Combine well and set aside until ready to use. The essence can be saved for up to 6 months. Keep in mind the freshness of the spices used!
After preparing all the vegetables and combining them, I split the recipe in half once more. I prepared the first slaw as you see below. It came out pretty spicy and I only used 1 tb of “Emeril’s Essence”.
Spicy Cajun Coleslaw
Yields approximately 4 to 6 servings
½ c White Vinegar
½ + 3 tb White Sugar
1/2 tsp Celery Seed
1/2 tsp Mustard Seed
1 tb Emeril’s Essence
- Combine the vinegar and sugar in a small saucepan over medium heat.
- Stir until the sugar dissolves.
- Set aside to cool. Once cooled, pour over the slaw mixture. Add Celery Seed, Mustard Seed and Essence and mix well to combine.
- The slaw can be served immediately but is best after marinated for at least an hour to let the flavors develop. The slaw can be kept properly refrigerated for 5 to 7 days.
I made the second batch with some added yogurt and honey for a creamier, yet healthy version of a slaw:
Honey Yogurt Slaw
Yields approximately 4 to 6 servings
1/3c + 1 tb Yogurt, plain
3 tsp Honey
1 tsp Sea Salt
1 tsp Lemon Juice
- Combine all the above ingredients and blend well. Pour the yogurt dressing over the slaw mixture and mix well.
- The slaw can be served immediately but is best after marinated for at least an hour to let the flavors develop. The slaw can be kept properly refrigerated for 3 to 5 days.
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