Mardi Gras Coleslaw Recipes

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BAYOU'S MARDI GRAS SLAW



Bayou's Mardi Gras Slaw image

This is a wonderfully colorful cole slaw perfect for celebrating Mardi Gras or any other time. It is presented in the official colors of Mardi Gras: purple, green, and gold. The sauce is a perfect blend of sweet and tart, with a little cayenne pepper for bite. Do not dress the coleslaw ahead, or it will become soggy.

Provided by Chef Bayou

Categories     Salad     Coleslaw Recipes     With Mayo

Time 2h20m

Yield 12

Number Of Ingredients 13

½ cup apple cider vinegar
⅓ cup packed dark brown sugar
1 teaspoon dry mustard
2 teaspoons celery seed
½ teaspoon cayenne pepper
½ teaspoon dried dill weed
1 cup sour cream
½ cup mayonnaise
1 teaspoon prepared horseradish
salt to taste
1 small head red cabbage, shredded
2 yellow bell pepper, cut into 1/4 inch strips
2 green zucchini, cut into 1/4 inch strips

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).

Nutrition Facts : Calories 160.7 calories, Carbohydrate 13.3 g, Cholesterol 11.9 mg, Fat 11.7 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 82.9 mg, Sugar 9 g

MARDI GRAS SALAD



Mardi Gras Salad image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

2 small sweet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
4 small red and golden beets, peeled and cut into 1/3-inch pieces (about 2 cups)
1/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 teaspoons Dijon mustard
1 teaspoon Creole seasoning
1 teaspoon onion powder
Pinch of sugar
1 tablespoon red wine vinegar
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1/2 cup sliced green onions

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.

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