Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is another one of Emeril's creations. Goes good with Peacn Crusted Fried Chicken *RAWEGG WARNING The American Egg Board states:"There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

Ingredients Nutrition

Directions

  1. Mayo: In a food processor or blender, blend the egg and lemon juice for 10 seconds.
  2. With the processor running, slowly pour in the oil through the feed tube.
  3. Mixture should thicken.
  4. Add the pepper and salt and pulse once or twice to blend.
  5. Transfer to an airtight container and refrigerate for at least 30 minutes before using.
  6. Best if used within 24 hours.
  7. Slaw: Place the cabbages, greens, red onions, green onions, and parsley in a large salad bowl.
  8. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar.
  9. Mix well.
  10. Add the mixture to the greens and toss to mix thoroughly.
  11. Cover and refrigerate for at least 1 hour.

Reviews

(1)
Most Helpful

I loved the addition of shredded greens in this slaw, and used a nice bag of baby spinach. We love spicy things, so I added a little more cayenne....but ended up breathing fire after every bite! LOL. I didn't make the mayo, but used some bottled that I had on hand. I think that the next time I make this, I will use half mayo and half sour cream. This slaw seemed to make a lot more than 6 servings...probably more like 10 as part of a buffet or a side to a barbeque. Thanks KC.

Geema April 21, 2003

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