It’s Mardi Gras! Unfortunately, I’m not in New Orleans and instead grumpy about the latest snowfall, which I hope and pray is the last time I mention snow until next winter. I mean, it’s MARCH after all.  Anyway, I’ve never been to Mardi Gras but I have been to New Orleans so I can only imagine what kind of shenanigans are going on on this Fat Tuesday.  I figured this recipe for Mardi Gras Slaw was the most appropriate thing I could make.

Both green and red cabbage are mixed with a mayonnaise-based sauce kicked up with cayenne pepper and mustard seeds.  Shredded carrot and scallions added more layers of flavor making this a light and fresh side dish.  My first bite of this really reminded me of the kinds of summertime slaws I had at cookouts when I was growing up in Illinois and I tell you, it made me smile.  I’ve grown to appreciate cabbage much more in my adulthood so this colorful slaw was a really great find.  Something about it just screams summer to me which I really need at this point considering it was only 5 degrees outside when I woke up this morning.

Combine the mayonnaise, vinegar, mustard seeds, salt and cayenne pepper in a large bowl, stirring with a whisk.

Add remaining ingredients, and toss to coat.

For best results, let slaw chill in the refrigerator for at least 2 hours.

Additions:  None

Omissions:  None

Substitutions:

• Light mayonnaise

Overall Rating:  Love It

Source:  Cooking Light magazine