Hilda’s Maw Maw Slaw:

Courtesy Emeril Lagasse

½ pound white cabbage shredded. about 2 cups

½ pound red cabbage shredded. about 2 cups

½ pound assorted greens (i.e. mustard greens, collards, or spinach)

trimmed, washed and shredded about 2 cups

1 cup thinly sliced red onions

1 cup chopped green onions, green part only

½ cup chopped parsley

¾ cup olive oil

¼ cup rice wine vinegar

2 teaspoons sugar

½ cup Creole or whole grain mustard

1 teaspoon minced garlic

1 teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

Place the white cabbage, red cabbage, greens, red onions, greens onions, and parsley in a large salad bowl. In a small bowl, whisk the olive oil, vinegar, sugar, mustard, garlic, salt, black and cayenne pepper. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least one hour. Serve chilled.

Yield: 8 servings