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Emeril Lagasse Maw Maw's Slaw with Ginger-Soy Dressing
From chef and author Emeril Lagasse
August 13, 2004

The perfect side dish for Emeril's Baby Back Ribs with Sweet Barbecue Sauce

Maw Maw's Slaw with Ginger-Soy Dressing Ingredients
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil
  • 1/2 cup sesame oil
  • Salt
  • 1/2 pound white Napa cabbage, shredded (about 2 cups)
  • 1/2 pound red cabbage, shredded (about 2 cups)
  • 1/2 pound fresh spinach, trimmed, washed, and shredded (about 2 cups)
  • 1 cup thinly sliced red onions
  • 1 cup chopped green onions, green parts only
  • 1/2 cup chopped parsley

    • Directions

    In a food processor fitted with a metal blade, combine the egg, mustard, garlic, ginger, soy sauce, sugar, and black pepper and process until smooth. With the machine running, slowly add the oils in a steady stream and process until the mixture is thick and creamy. Season with salt and pepper if necessary.

    Place the cabbages, spinach, red onions, green onions, and parsley in a large salad bowl and toss well to blend. Add the mayonnaise mixture to the greens and toss to mix well. Season with salt and pepper to taste.

    Cover and refrigerate for at least 1 hour. Serve chilled. (The slaw can be made up to 4 hours in advance).

    Yield: 8 servings.


    Recipe courtesy of Emeril Lagasse copyright © 2004.






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