Recipe courtesy of Emeril Lagasse
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Yield:
8 servings

Ingredients

  • 1/2 pound white cabbage, shredded (about 2 cups)
  • 1/2 pound red cabbage, shredded (about 2 cups)
  • 1/2 pound assorted greens, such as mustard greens, collards, or 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
  • 3/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 2 teaspoons sugar
  • 1/2 cup Creole or whole grain mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne

Directions

Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, whisk the olive oil, vinegar, sugar, mustard, garlic, salt, black pepper and cayenne. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least one hour. Serve chilled.

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