Mawmenye Lentils and Lamb Medieval
INGREDIENTS:
2 c White cabbage; shredded
2 c Red cabbage; shr3dded
2 c Assorted greens*
1 c Red onion; thinly sliced
1 c Green onion tops; chopped
1/2 c Parsley; chopped
1 1/4 c Mayonnaise **
1/4 c Creole or whole grain
-mustard
1 ts Salt
1/4 ts Freshly ground black pepper
1/4 ts Cayenne
2 ts Sugar
2 c White cabbage; shredded
2 c Red cabbage; shr3dded
2 c Assorted greens*
1 c Red onion; thinly sliced
1 c Green onion tops; chopped
1/2 c Parsley; chopped
1 1/4 c Mayonnaise **
1/4 c Creole or whole grain
-mustard
1 ts Salt
1/4 ts Freshly ground black pepper
1/4 ts Cayenne
2 ts Sugar
*Such as mustard greens, collards, or spinach (trimmed, washed and shredded)
** Recipe calls for homemade mayonnaise from same cookbook.
Place the white cabbage, red cabbage, greens, red ionions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustarad, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to thr reeens and toss to mix thoroughly. Cover and refrigerate for at least one hour.
Serve chilled. The slaw can be made (or chilled) three hours ahead.
NOTES : From the cookbook: Food is taken seriously here in Louisiana, even by young children. At a fish-fry at a camp on the levee that contains the Atchafalaya River Basin, a swamp of incredible beauty in the sourhtgern part of the state, I overheard two ten-year-olds discussing the merits of the cole slaw that was part of the buffet. Etienne, who was on his second helping, was telling his cousin Monique that he "couldn't ever" get enough of the stuff. Monique replied that "Maw-Maw", their grandmother, sure knew how to make good slaw. One taste made me agree. I went in search of Maw-Maw and asked her to share her secret. Lou's note: All South LA grandmothers are Maw-Maw.
** Recipe calls for homemade mayonnaise from same cookbook.
Place the white cabbage, red cabbage, greens, red ionions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustarad, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to thr reeens and toss to mix thoroughly. Cover and refrigerate for at least one hour.
Serve chilled. The slaw can be made (or chilled) three hours ahead.
NOTES : From the cookbook: Food is taken seriously here in Louisiana, even by young children. At a fish-fry at a camp on the levee that contains the Atchafalaya River Basin, a swamp of incredible beauty in the sourhtgern part of the state, I overheard two ten-year-olds discussing the merits of the cole slaw that was part of the buffet. Etienne, who was on his second helping, was telling his cousin Monique that he "couldn't ever" get enough of the stuff. Monique replied that "Maw-Maw", their grandmother, sure knew how to make good slaw. One taste made me agree. I went in search of Maw-Maw and asked her to share her secret. Lou's note: All South LA grandmothers are Maw-Maw.