Bayous Mardi Gras Slaw Food
BAYOU'S MARDI GRAS SLAW
This is a wonderfully colorful cole slaw perfect for celebrating Mardi Gras or any other time. It is presented in the official colors of Mardi Gras: purple, green, and gold. The sauce is a perfect blend of sweet and tart, with a little cayenne pepper for bite. Do not dress the coleslaw ahead, or it will become soggy.
Provided by Chef Bayou
Categories Salad Coleslaw Recipes With Mayo
Time 2h20m
Yield 12
Number Of Ingredients 13
Steps:
- Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
- When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).
Nutrition Facts : Calories 160.7 calories, Carbohydrate 13.3 g, Cholesterol 11.9 mg, Fat 11.7 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 82.9 mg, Sugar 9 g
MARDI GRAS COLESLAW
Make and share this Mardi Gras Coleslaw recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 15m
Yield 5-8 serving(s)
Number Of Ingredients 10
Steps:
- 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 hrs.
- Allow to return to room temperature before serving.
MARDI GRAS SLAW
This was created by Lafayette, LA resident, George Graham. And used as a topping for his Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze which was a finalist in the $50,000 Sutter Home Build A Better Burger Contest.
Provided by Penny Stettinius
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
- Refrigerate.
- About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
- Add the crumbled blue cheese and toss again, evenly combining the cheese.
- Add the salt and pepper.
- *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.
Nutrition Facts : Calories 422.4, Fat 37.2, SaturatedFat 10.1, Cholesterol 25.3, Sodium 990.5, Carbohydrate 14.8, Fiber 4, Sugar 5.9, Protein 10.2
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BAYOU'S MARDI GRAS SLAW
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