Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Classic Coleslaw


  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon celery seeds
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 small head red cabbage, thinly sliced
  • 1 small head napa cabbage, thinly sliced
  • 2 carrots, thinly sliced on a mandoline or shaved with a vegetable peeler


  • Prepare the coleslaw by combining the buttermilk, mayonnaise, mustard, vinegar, celery seeds, salt, and cayenne pepper in a large bowl and mixing well. Add the cabbage and carrots and toss well. Set aside for at least 15 to 20 minutes. The salad can be made up to several hours in advance and refrigerated until ready to serve.