Going Coastal Recipe: Mardi Gras Slaw

I have never been a fan of traditional mayonnaise-based Cole slaw.  I have never been able to figure out why either?  I like mayo, I like cabbage, I dig carrots but not all in the same little shredded goo.  I am not alone either, for every person I know that likes Cole slaw I know a dozen that share my dislike for it.

I have found that I am a fan of vinegar-based slaws like curtido from Central America and the slaws found at many Jewish delicatessens.  When I make a slaw I usually toss it with a dressing of some sort like an Asian ginger-sesame vinaigrette.  I developed a slaw at one restaurant we called Mardi Gras Slaw because it contained the three colors of carnival: purple, green and gold.  Purple was easy, purple cabbage instead of green.  Green came from finely diced jalapeño.  The gold was from golden raisins.  It’s perfect for a Mardi Gras themed party, a Fourth of July cook-out or just as a colorful addition to most any meal.  Here’s the recipe:

Mardi Gras Slaw
1 head purple cabbage, shredded
2 jalapeños, seeds and membrane removed then finely diced
1/3 cup golden raisins
1/2 teaspoon onion powder or 1 tablespoon finely diced green onion
1/2 teaspoon celery salt
2/3 cup Roasted Garlic Balsamic Vinaigrette (recipe follows)

In a large bowl toss the cabbage with the celery salt, mixing thoroughly.  Add the jalapeño, raisins and onion powder (or green onion) then toss.  Incorporate the vinaigrette thoroughly and refrigerate for at least one hour.

Roasted Garlic Balsamic Vinaigrette
1 cup balsamic vinegar
1 cup garlic infused oil*
1 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Creole or other whole grain mustard
1/4 cup sugar

In a small sauce pan, mix the balsamic and the sugar. Heat on low to reduce by half.   Once cool, pour the reduction into a blender and add mustard, salt and pepper then blend (don’t forget the lid).  Remove the blender’s small cap slowly pour in the oil in a thin steady stream.  Once all oil is in, put the cap back on and blend on high for one minute.

*Making garlic infused oil is easy.  Break down a head of garlic so that all of the cloves are separated and their paper (peel) removed.  Place a small sauce pan over medium heat and add a cup of canola oil.  When the oil is hot, drop the garlic into the oil and basically fry it until it is a deep caramel color, roughly 20 minutes.  Allow the oil to cool before using.  With a fork mash the fried garlic cloves and spread on toasted French bread because it is tastilicious.

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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