All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Assemble all the vegetables, the celery seeds, and the mustard seeds in a large nonreactive mixing bowl, and pour the cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight.
When ready to serve, season the coleslaw with salt, freshly ground black pepper, and Essence, to taste. Toss thoroughly to combine.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Cornbread Panzanella Salad
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review