Menu

Maw Maw’s Slaw with Ginger-Soy Dressing

  • Maw Maw's Slaw
  • Emeril's Baby Back Ribs
  • Details
  • Related Items

Maw Maw's SlawEmeril Lagasse’s Maw Maw made cole slaw this way and it became one of Emeril’s favorites to have with his Baby Back Ribs. He was all about the BBS during a 2004 appearance on Good Morning America!

Ingredients
1 large egg
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1 teaspoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons sugar
1/8 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/2 cup sesame oil
Salt
1/2 pound white Napa cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound fresh spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley

Directions
In a food processor fitted with a metal blade, combine the egg, mustard, garlic, ginger, soy sauce, sugar, and black pepper and process until smooth. With the machine running, slowly add the oils in a steady stream and process until the mixture is thick and creamy. Season with salt and pepper if necessary.

Place the cabbages, spinach, red onions, green onions, and parsley in a large salad bowl and toss well to blend. Add the mayonnaise mixture to the greens and toss to mix well. Season with salt and pepper to taste.

Cover and refrigerate for at least 1 hour. Serve chilled. (The slaw can be made up to 4 hours in advance).

Yield: 8 servings.

Deep Fried Oreos

Deep-Fried Oreos

Deep-Fried Twinkies, fried chocolate bars and now fried cookies have been selling like hot cakes at fairs around the nation recently. The chefs behind these sugary fried treats say success depends on the batter, which …

Spices & Marinades

Cuban Adobo

Adobo is used in one form or another throughout the Spanish Caribbean. But nowhere does it play as central a role as it does in the cooking of Cuba. There aren’t many Cuban dishes – …

Emeril’s Chicken, Andouille, Ham and Shrimp Jambalaya

Emeril brings out the BAM! in this one. With chicken, andouille sausage, ham and shrimp, it’s everybody in the pool for this special Mardi Gras jambalaya. Emeril made this at the start of Mardi Gras …

Big Bob Gibson’s Tennessee Barbecue

If you really know barbecue, you probably know Big Bob Gibson. He’s famous for his Tennessee-style barbecue restaurant. But you don’t even have to leave the comfort of your own backyard to get a sample …

Bar Nuts from Union Square Cafe

Union Square Café Bar Nuts

These nuts won The New York Press award for “best bar nuts in New York.” Every afternoon at about 4:45, a piping hot batch emerges from the ovens at Union Square Café and is sent …