Emeril Lagasse’s Coleslaw

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 10

    • About This Recipe

    “Made this tonight for my “Survivor” dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I’m definitely adding this to my favorites. This recipe is 3 WW Pts.”

    Ingredients

  • 3/4 cupmayonnaise
  • 1/4 cupDijon mustard
  • 1/4 cuppacked light brown sugar
  • 3tablespoonsapple cider vinegar
  • 2tablespoonsbuttermilk
  • 4teaspoonscelery seeds
  • 1teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 1/8 teaspooncayenne
  • 3cupsshredded green cabbage( , about 1/2 head cabbage)
  • 3cupsshredded red cabbage( , about 1/2 head cabbage)
  • 1green bell pepper, finely diced
  • 1largecarrot, peeled and shredded
  • 1/2 cupgrated yellow onion
  • 1/4 cupminced fresh parsley

    • Directions

  • In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
  • Whisk to combine.
  • With food processor, shred cabbages, carrot and onion.
  • Add to bowl with diced bell pepper and minced parsley.
  • Toss well to combine.
  • Chill, covered in refrigerator until time to serve.
  • Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.

    • Reviews

  • “This was a really good recipe.It was one of the pinkest cole slaws I’ve ever seen, but the taste was just how I like my cole slaw.I’m adding it to my favorites!”

  • “I am generally not a big cole slaw fan, BUT this one is perfect.I put in a little less sugar, because I don’t like sweet slaw, and it was so good.We put it on top of pulled pork sandwiches and it was truly a hit.Red cabbage is not an option here.It is a must.Sprinkle a little coarse salt over it!Great!”

  • “Fantastic!>br/br/br/br/br/br/

  • “Got rave reviews at the barbecue I took it to. BUT I left out the cayenne. This coleslaw definitely has enough bite without it. I also added 3 T. brown sugar because the apple cider vinegar seemed to outweigh everything else until I added more sugar. I used 1/2 a shallot instead of 1/2 c. of onion, and entirely left out the green pepper. It was really good, everybody begged for the recipe!”

  • “This was really, really good until I added the yellow onion, then it overpowered the rest.So I would make it again, but without the onion or with much less.”

  • “Just a “regular cole slaw” taken to a higher level! Sure, cabbage, carrot, green pepper, mayonnaise, sounds pretty ordinary, right? NOT! The extra ingredients, dijon mustard, apple cider vinegar, celery seed, cayenne, etc. are in perfect balance. I added the grated onion to the dressing because I thought that was the best way to distribute them equally through the salad. I used yogurt instead of the buttermilk. The parsley is a really nice finish. If I am making a “traditional” cole slaw, this is certainly the way I will make it. Thank you Amber Dawn, for posting!”

  • “I agree with Bone Man “darn good coleslaw”!!!! I am sorry to report that Dh kept asking what was in it. I knew that something was up. He did not care for the Cayenne Pepper. Which I “could” easily leave out next time. BUT I told Dh he better get use to it as he would be seeing this coleslaw often. Great recipe Amber Dawn. Now if you could just give me a recipe to take care of the picky eaters of this world. LOL”

  • “Really just darn good coleslaw — certainly not boring but, thankfully, not weird either. I made it just as it says and at the end, after tasting it, I I added two teaspoons full of sugar which suited our palattes a bit more.Thanks for posting, Amber!”

  • “This is FABULOUS. I am pretty picky when it comes to cole slaw and only like it if it is homemade (can’t take the store bought) The flavors in this are wonderful! I have made this about 5 times now since finding your recipe here on Zaar! Everyone loves it! I will always make coleslaw like this from now on. The only change I made was to lighten up on the brown sugar…. Thanks Amber Dawn!”

  • “This was terrific tasting. Even my teenaged son said it was the best part of the dinner! I changed the quanities to four servings and used a bag of pre-shredded cole slaw. The dijon with the brown sugar and buttermilk makes a great flavor. Served this with crab cakes and broccoli rice.Roxygirl”

  • “This was AWESOME!! I just shredded all the veggies in the food processor, green peppers & all, and combined.What a great flavor!I used a little less mayo due to personal preference. I also used Grey Poupon mustard. Just delicious!(Looked beautiful too!)This is my new cole slaw recipe from now on!!I think it’s the cayenne pepper that gives it a real zing!!”

  • “Yummy coleslaw! I shredded the cabbages manually, so as not to get a pink slaw. Nice, fresh taste! Thanks Amber!”

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