Some of you may recall that I spent several years of my youth on the north shore of Lake Pontchartrain across from the Crescent City. Although I was young and didn't indulge in the debauchery of Mardi Gras, I did enjoy the food, fun and festivities. I remember my parents and their friends even had us kids dress up as Smurfs one year for the parades (what were they thinking??).
Fat Tuesday is just around the corner and with no sport activities this past weekend, I was able to share some of that good food and fun with some neighbors. One particular neighbor brought over some adult fun in the form of a Sazerac. Debauchery in a glass I tell you. One sip of that cocktail and you'll forget how cold it is outside. Heck, you'll forget just about everything. Thanks, Matt☺.
Ok, back to the food... purple, green, and gold are the colors of Mardi Gras. Purple represents justice, green represents faith, and gold represents power. All three colors are present in this light and refreshing slaw and all three representations keep me focused on the fact that the season will change and we will have warm weather again. It is refreshing in taste and, after looking at 70 plus inches of blinding white snow this winter season, it is quite refreshing to the eye. Now, what goes best with a slaw like this? Stay tuned...Printable Recipe
Mardi Gras Slaw
1/4 cup vegetable oil or Safflower oil
1/4 cup apple cider vinegar
1 1/2 Tablespoons granulated sugar
2 teaspoons kosher salt, plus more to taste
1 medium garlic clove, finely grated on a microplane
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 head red cabbage, cored and thinly sliced (about 6 cups)
1/2 head green cabbage, cored and thinly sliced (about 6 cups)
2 yellow bell peppers, stemmed, seeded, and thinly sliced
6 scallions, roots trimmed and sliced thin
1 medium shallot, finely diced
1/4 cup chopped fresh flat-leaf parsleyFreshly ground black pepper to taste
In a medium bowl, whisk together the oil, vinegar, sugar, salt, garlic, cayenne, paprika, and thyme until the sugar has dissolved. In a large bowl, toss together the cabbage, pepper, scallions, shallot, and parsley. Pour the vinaigrette over the cabbage mixture and toss to combine. Season to taste with freshly ground black pepper and salt if needed. Cover and refrigerate for at least an hour and up to 4 hours. Enjoy!
Source: Adapted from Cook's Country, Feb/March 2014