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Name: Maw-Maws Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Cajun
Ingredients: 1 c Green onion tops; chopped; 1/4 ts Cayenne; 1/4 ts Black Pepper freshly ground; 2 c Assorted greens*; 2 c Red cabbage; shr3dded; 1/2 c Parsley chopped; 1/4 c Creole or whole grain; 1 1/4 c Mayonnaise **; 1 ts Salt; 1 c Red onion; thinly sliced; 2 ts Sugar; 2 c White cabbage; shredded

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INGREDIENTS

1 c Green onion tops; chopped
1/4 ts Cayenne
1/4 ts Black Pepper ; freshly ground
2 c Assorted greens*
2 c Red cabbage; shr3dded
1/2 c Parsley ; chopped
1/4 c Creole or whole grain
1 1/4 c Mayonnaise **
1 ts Salt
1 c Red onion; thinly sliced
2 ts Sugar
2 c White cabbage; shredded

Servings

INSTRUCTIONS

*Such as mustard greens, collards, or spinach (trimmed, washed and shredded) ** Recipe calls for homemade mayonnaise from same cookbook. Place the white cabbage, red cabbage, greens, red ionions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustarad, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to thr reeens and toss to mix thoroughly. Cover and refrigerate for at least one hour. Serve chilled. The slaw can be made (or chilled) three hours ahead. NOTES : From the cookbook: Food is taken seriously here in Louisiana, even by young children. At a fish-fry at a camp on the levee that contains the Atchafalaya River Basin, a swamp of incredible beauty in the sourhtgern part of the state, I overheard two ten-year-olds discussing the merits of the cole slaw that was part of the buffet. Etienne, who was on his second helping, was telling his cousin Monique that he "couldnt ever" get enough of the stuff. Monique replied that "Maw-Maw", their grandmother, sure knew how to make good slaw. One taste made me agree. I went in search of Maw-Maw and asked her to share her secret. Lous note: All South LA grandmothers are Maw-Maw. Recipe by: Louisiana Real & Rustic by Emeril Lagasse Posted to recipelu-digest Volume 01 Number 470 by Lou Parris on Jan 06, 1998

NOTES

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Maw-Maws Slaw

1 c Green onion tops; chopped
1/4 ts Cayenne
1/4 ts Black Pepper freshly ground
2 c Assorted greens*
2 c Red cabbage; shr3dded
1/2 c Parsley chopped
1/4 c Creole or whole grain
1 1/4 c Mayonnaise **
1 ts Salt
1 c Red onion; thinly sliced
2 ts Sugar
2 c White cabbage; shredded

*Such as mustard greens, collards, or spinach (trimmed, washed and  shredded)    ** Recipe calls for homemade mayonnaise from same cookbook.    Place the white cabbage, red cabbage, greens, red ionions, green onions and  parsley in a large salad bowl. In a small bowl, combine the mayonnaise,  mustarad, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture  to thr reeens and toss to mix thoroughly. Cover and refrigerate for at  least one hour.    Serve chilled. The slaw can be made (or chilled) three hours ahead.    NOTES : From the cookbook: Food is taken seriously here in Louisiana, even  by young children.  At a fish-fry at a camp on the levee that contains the  Atchafalaya River Basin, a swamp of incredible beauty in the sourhtgern  part of the state, I overheard two ten-year-olds discussing the merits of  the cole slaw that was part of the buffet. Etienne, who was on his second  helping, was telling his cousin Monique that he "couldnt ever" get enough  of the stuff. Monique replied that "Maw-Maw", their grandmother, sure knew  how to make good slaw. One taste made me agree. I went in search of Maw-Maw  and asked her to share her secret. Lous note: All South LA grandmothers  are Maw-Maw.  Recipe by: Louisiana Real & Rustic by Emeril Lagasse    Posted to recipelu-digest Volume 01 Number 470 by Lou Parris  <lbparris@earthlink.net> on Jan 06, 1998

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 8 Servings

Calories: 18
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.7mg		0 %
Potassium 60.4mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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