Best Emeril Lagasses Coleslaw Recipes

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EMERIL LAGASSE'S COLESLAW



Emeril Lagasse's Coleslaw image

Made this tonight for my "Survivor" dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I'm definitely adding this to my favorites. This recipe is 3 WW Pts.

Provided by Amber Dawn

Categories     Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (, about 1/2 head cabbage)
3 cups shredded red cabbage (, about 1/2 head cabbage)
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley

Steps:

  • In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
  • Whisk to combine.
  • With food processor, shred cabbages, carrot and onion.
  • Add to bowl with diced bell pepper and minced parsley.
  • Toss well to combine.
  • Chill, covered in refrigerator until time to serve.
  • Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE



Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse image

Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.

Provided by rickoholic83

Categories     Catfish

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 19

16 ounces catfish fillets
1/4 cup milk
1/4 cup creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon creole seasoning
vegetable oil, for deep-frying
8 corn tortillas
2 teaspoons chipotle chiles in adobo, finely chopped
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1 cup white cabbage, shredded
1 cup red cabbage, shredded
1/4 cup red onion, finely chopped
1/4 cup green onion, chopped

Steps:

  • Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
  • Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
  • Stir to thoroughly combine and refrigerate for 1 hour.
  • Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
  • Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
  • In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
  • When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
  • Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
  • Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

CRUNCHY SLAW



Crunchy Slaw image

Provided by Emeril Lagasse

Categories     side-dish

Time 4h25m

Yield 20 servings

Number Of Ingredients 14

3 tablespoons olive oil
2 cups unsalted, roasted peanuts
1 cup rice wine vinegar
1/2 cup sesame oil
1/4 cup honey
4 teaspoons salt
1 teaspoon freshly ground black pepper
1 large head of white cabbage (about 31/2 pounds) cored and shredded
1 head red cabbage (about 1 1/2 pounds) cored and shredded
2 cups sliced red onions
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1/2 teaspoon cayenne
2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside. In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving. Before serving, add the fried tortillas and mix well. Ser

SWEET AND TANGY COLESLAW



Sweet and Tangy Coleslaw image

Provided by Food Network

Categories     side-dish

Time 8h15m

Yield generous 2 quarts, about 8 servings

Number Of Ingredients 20

1 1/3 cups sugar
1 cup white vinegar
2 1/2 pounds cabbage, shredded
2 cups finely chopped celery
3 medium carrots, shredded
1 green bell pepper, finely chopped
2/3 cup finely chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
Salt
Freshly ground black pepper
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
  • Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
  • When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

MAW-MAW'S SLAW



Maw-Maw's Slaw image

Provided by Emeril Lagasse

Yield 8 servings

Number Of Ingredients 12

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
1 cup homemade mayonnaise, or store bought
1/2 cup Creole or whole grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar

Steps:

  • Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, 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 1 hour. Serve chilled. The slaw can be made three hours ahead.

DELTA COLE SLAW



Delta Cole Slaw image

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 3 quarts

Number Of Ingredients 13

1 head green cabbage, cored and thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups shredded carrots
2 teaspoons kosher salt
1 teaspoon freshly cracked white pepper
1 cup apple cider vinegar
1 cup sugar
1 teaspoon dry mustard powder
2 teaspoons celery seeds
1/2 cup vegetable oil
1/4 cup finely chopped green onion tops
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
  • Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.
  • Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue.

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