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Emeril's Slaw

  • Yield: 3 cups


  • 2 cups shredded white cabbage
  • 1 cup shredded red cabbage
  • 1 cup julienned red onion
  • 2/3 cup homemade mayonnaise
  • 1/4 cup Creole mustard
  • 1 teaspoon minced garlic
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped parsley
  • Salt and pepper


  • In a mixing bowl, combine all the ingredients together. Mix thoroughly. Season with salt and pepper. Let the slaw chill for 1 hour. Place the potatoes on the platter. Lay the chicken against the potatoes. Garnish with rosemary sprigs and Essence. Mound the slaw in the center of an of an over-sized platter. Lay the ribs around the mound of slaw. Garnish with green onions, red peppers and yellow peppers.