Preparation
Combine the cabbage, bell pepper, carrot, onion and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste.
Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
Emeril Lagasse's Classic Coleslaw
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/4 cup packaged light brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons buttermilk
- 4 tablespoons celery seeds
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1/8 teaspoon cayenne pepper
- 3 cups shredded green cabbage (about 1/2 head)
- 3 cups shredded red cabbage (about 1/2 head)
- 1 yellow bell pepper, finely diced
- 1 large carrot, shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley leaves
Yields: