Chef John Folse's Remoulade Slaw - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Remoulade Slaw

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Commonly served with shrimp or other seafood, rémoulade sauce can be found in any restaurant in South Louisiana. This rémoulade slaw is wonderful on The Peacemaker Oyster Po’boy. (See recipe.)

Ingredients for Rémoulade Sauce:
1½ cups heavy-duty mayonnaise
½ cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot sauce
½ cup spicy ketchup
¼ cup minced red bell peppers
¼ cup minced yellow bell peppers
½ cup minced celery
2 tbsps minced garlic
¼ cup minced parsley
½ tbsp lemon juice
salt and cracked black pepper to taste

Ingredients for Slaw:
4 cups shredded iceberg lettuce
¾ cup shredded red cabbage
¾ cup rémoulade sauce

Method:
Combine rémoulade ingredients and blend well. Toss lettuce and cabbage with prepared sauce and serve.

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