There are Jambalaya, Gumbo's and Etouffer on every blog. What happen to salad? I'm not sure who's Maw-Maw this recipe came from, but neither is Emeril. This is right from his <em>Louisiana Real & Rustic Cookbook</em>, and is recommended with fried fish and Mardi Gras foods. This is not your ordinary slaw. This is good stuff!
Make your mayonnaise first or the day before.
1/2 pound white cabbage, shredded (2 cups)
Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayo, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens 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.
One-Egg Mayonnaise (pronounced "My-O-naze"
In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once of twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.