Total Time: 12 hr 25 min Prep: 25 min Inactive Prep: 12 hr Prepare: -- Yield: 8 servings Level: Easy
Ingredients
- 1 1/3 cups sugar
- 1 cup white-colored vinegar
- 2 1/2 pounds cabbage. cored and shredded
- 2 cups finely chopped celery
- 3 medium carrots. shredded
- 1 eco-friendly bell pepper. stemmed, seeded, and finely chopped
- 2/3 cup finely chopped onion
- 1 teaspoon celery seeds
- 1 teaspoon mustard seeds
- Salt and freshly ground pepper
- Emerils Original Essence or Creole Seasoning, recipe follows
- Emeril's ESSENCE Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Combine the sugar and vinegar in a tiny saucepan as well as heat, stirring from time to time, before the sugar has dissolved. Put aside to awesome completely.
Assemble all of the vegetables, the celery seeds, and also the mustard seeds inside a large nonreactive mixing bowl, and pour the cooled sugar-vinegar mixture total. Toss well to mix, cover with plastic wrap. and refrigerate overnight.
When prepared to serve, season the coleslaw with salt, freshly ground pepper, and Essence, to taste. Toss completely to mix.
Combine all ingredients completely.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, printed by William Morrow, 1993.