Mardi Gras Slaw Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.
• Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.
• Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste.

Steps:

• Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
• Reserve.
• In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
• Slowly whisk in the oil to form a fairly thick and creamy dressing.
• Taste and correct seasoning as necessary.
• Pour half of the dressing over the vegetables in the bowl.
• Sprinkle on the caraway seeds and toss well.
• Taste; add additional dressing as you like.
• Cover and refrigerate for up to 4 hrs.
• Allow to return to room temperature before serving.

Steps:

• To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
• Refrigerate.
• About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
• Add the crumbled blue cheese and toss again, evenly combining the cheese.
• Add the salt and pepper.
• *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

Steps:

• Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
• When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

Steps:

• To make Slaw: Slice cabbages into fine shreds. Place in large bowl.
• Slice peppers very thinly lengthwise, and add to bowl.
• To make Blue Cheese Dressing: Place all ingredients in quart jar, screw on lid and shake vigorously.
• Pour half over slaw, and toss. Refrigerate remainder for future use.