Bayou Coleslaw Recipe courtesy of The Posh Gourmet Online Store

Bayou Coleslaw
using seasonings from The Posh Gourmet
Recipe courtesy Sandie Jarrett

I have lost count of the number of times I have made this delicious coleslaw. Everyone seems to love it!
I use shredded coleslaw and broccoli slaw mix because it is so easy and the mixes seem to stay fresh in
the refrigerator longer than home-shredded vegetables. Unlike most coleslaws, which tend to have too
much mayonnaise and not enough flavor, Bayou Coleslaw has a unique blend of Green Olive and
Lemon Mustard, Citrus Sea Salt, and Fennel Citrus Salt and of course Bayou Blend Seasoning.

½ pound (about 2 cups) bagged shredded slaw mix (sold with bagged salads)
½ pound (about 2 cups) bagged shredded broccoli slaw (sold with bagged salads)
1 cup thinly sliced red onion
1 cup chopped green onion (use only about 1-inch of the white part)
½ cup chopped Italian flat leaf parsley
1-1/4 cups good quality Mayonnaise (or make your own)
¼ cup Green Olive and Lemon Mustard
1 teaspoon Citrus Sea Salt
1 teaspoon Fennel Citrus Salt, lightly crushed
¼ teaspoon freshly ground black pepper
¼ teaspoon Bayou Blend Seasoning

Dump the slaw mixes into a large bowl along with the red onions, green onions, and parsley. In a
small bowl, combine the remaining ingredients and mix well. Add the dressing to the greens and toss.
Cover and refrigerate for 1 or 2 hours. You can make the dressing the day before and store in the refrigerator.

Cooks Notes:

You can make your own mix by shredding white and red cabbage and carrots.

If broccoli slaw is unavailable, you can either shred fresh broccoli stems or just double up on the cabbage slaw.

Add dressing, a little at a time until the vegetables are lightly coated. Remember -- you can easily add more
dressing but you can't remove it if you use too much!

Links to Products: Sea Salts & Seasonings | Green Olive and Lemon Mustard

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Content copyright © 2006 by Sandie Jarrett/The Posh Gourmet. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.