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Nutrition Facts

Serving Size 1 (108g)

Recipe makes 10 servings

Calories 119
Calories from Fat 57 (48%)
Amount Per Serving %DV
Total Fat 6.4g 9%
Saturated Fat 0.9g 4%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 4mg 1%
Sodium 450mg 18%
Potassium 216mg 6%
Total Carbohydrate 15.5g 5%
Dietary Fiber 1.8g 7%
Sugars 9.3g
Protein 1.6g 3%

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Emeril Lagasse's Coleslaw

Recipe #22236 | 15 min | 15 min prep | add private note
Amber Dawn

By: Amber Dawn
Mar 13, 2002

Made this tonight for my "Survivor" dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I'm definitely adding this to my favorites. This recipe is 3 WW Pts.

SERVES 10 (change servings and units)

Ingredients

Directions

  1. 1
    In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
  2. 2
    Whisk to combine.
  3. 3
    With food processor, shred cabbages, carrot and onion.
  4. 4
    Add to bowl with diced bell pepper and minced parsley.
  5. 5
    Toss well to combine.
  6. 6
    Chill, covered in refrigerator until time to serve.
  7. 7
    Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.

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Featured Reviews for This Recipe

From: Astramom

On Aug 30, 2009

This was really, really good until I added the yellow onion, then it overpowered the rest. So I would make it again, but without the onion or with much less.

0 people found this review helpful

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    From: Paja

    On Dec 14, 2007

    Just a "regular cole slaw" taken to a higher level! Sure, cabbage, carrot, green pepper, mayonnaise, sounds pretty ordinary, right? NOT! The extra ingredients, dijon mustard, apple cider vinegar, celery seed, cayenne, etc. are in perfect balance. I added the grated onion to the dressing because I thought that was the best way to distribute them equally through the salad. I used yogurt instead of the buttermilk. The parsley is a really nice finish. If I am making a "traditional" cole slaw, this is certainly the way I will make it. Thank you Amber Dawn, for posting!

    1 person found this review helpful

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  • From: Sherry Bruno

    On Sep 27, 2002

    I am generally not a big cole slaw fan, BUT this one is perfect. I put in a little less sugar, because I don't like sweet slaw, and it was so good. We put it on top of pulled pork sandwiches and it was truly a hit. Red cabbage is not an option here. It is a must. Sprinkle a little coarse salt over it! Great!

    4 people found this review helpful

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    From: Sharlene~W

    On Mar 15, 2002

    This was a really good recipe. It was one of the pinkest cole slaws I've ever seen, but the taste was just how I like my cole slaw. I'm adding it to my favorites!

    4 people found this review helpful

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  • Read all 10 reviews

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