Mardi-Gras Slaw

Preparation info
  • 6 to 8

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 cups


  1. Toss both kinds of cabbage, the grated carrots, and minced onion together in a large bowl. Reserve.
  2. In a small bowl, whisk together the vinegar, sugar, and mustard; season with salt and pepper. Slowly whisk in the oil to form a fairly thick and creamy dressing. Taste and correct the seasoning as necessary.
  3. Pour half of the dressing over the vegetables