Creole Mustard Slaw Recipes

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CREOLE MUSTARD



Creole Mustard image

This is in response to a request from the boards. You could use this on your sandwiches or spread on chicken or roasted pork. Any time you need some creole style mustard and don't have any on hand.

Provided by Mysterygirl

Categories     Sauces

Time 1m

Yield 1/4 Cup

Number Of Ingredients 3

6 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Tabasco sauce or hot sauce

Steps:

  • Mix all together.

Nutrition Facts : Calories 250, Fat 14.4, SaturatedFat 0.9, Sodium 4197.1, Carbohydrate 21.4, Fiber 11.9, Sugar 4.2, Protein 15.7

CREOLE CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE



Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce image

Provided by Rusty Hamlin

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 32

1/2 head red endive, sliced
1/2 yellow onion, sliced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1/4 cup champagne vinegar
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
Salt and pepper
1 ear fresh corn, shucked
2 tablespoons butter
1 tablespoon oil
1/4 yellow onion, diced
1/4 red bell pepper, diced
2 stalks celery, diced
1/2 bunch green onions, chopped
1/2 pint lump crabmeat
3 tablespoons chopped fresh Italian parsley
1/2 cup plain breadcrumbs
1 teaspoon cayenne pepper
1/2 teaspoon New Orleans-style crab boil seasoning, such as Zatarain's
Juice of 1/2 lemon
Salt and black pepper
1 teaspoon creme fraiche
8 crescent roll triangles
2 eggs, beaten with 2 tablespoons water
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chopped cornichons
1 tablespoon lemon juice
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper

Steps:

  • For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
  • For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
  • Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
  • Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
  • Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
  • Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
  • For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
  • To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.

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.

CREOLE COLESLAW



Creole Coleslaw image

Make and share this Creole Coleslaw recipe from Food.com.

Provided by True Texas

Categories     Creole

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
1/2 cup ketchup
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
6 cups cabbage, shredded
1 cup carrot, shredded

Steps:

  • Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
  • Add the desired amount of dressing, tossing well to coat.
  • Chill up to 2 hours or serve immediately.

HORSERADISH MUSTARD SLAW



Horseradish Mustard Slaw image

The perfect slaw for your burger.

Provided by Emily Schweiss

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h

Yield 10

Number Of Ingredients 14

4 cups chopped cabbage
3 carrots, peeled and chopped
3 ribs celery, chopped
½ cup apple cider vinegar
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons stone-ground mustard
½ teaspoon chopped fresh parsley
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon ground mustard

Steps:

  • Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
  • Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 11.9 g, Cholesterol 8.4 mg, Fat 17.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 561.1 mg, Sugar 8.1 g

CARIBBEAN SLAW



Caribbean Slaw image

Colorful, zazzy coleslaw with a Caribbean slant. It's tasty and so pretty! I served this with slow cooker Jamaican jerk pork and it was fantastic.

Provided by Anonymous

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h20m

Yield 8

Number Of Ingredients 13

½ head green cabbage, shredded
1 red bell pepper, thinly sliced
½ red onion, thinly sliced
2 carrots, peeled and shredded
1 mango - peeled, seeded, and diced
½ cup fresh cilantro, chopped
⅓ cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon prepared yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
salt and black pepper to taste
1 dash habanero hot sauce, or more to taste

Steps:

  • Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
  • Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

Nutrition Facts : Calories 61.1 calories, Carbohydrate 13.1 g, Cholesterol 0.2 mg, Fat 0.6 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 94.5 mg, Sugar 9 g

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