Mar 252018

Planning on having a Mardi Gras party. Here is a great side dish. It contains the traditional Mardi Gras colors: purple (actually the cabbage is red), green and gold.

For the salad

4 cups Red Cabbage, chopped

2 cups Green Cabbage, chopped

2 cups Green Bell Peppers, chopped

1 cup Yellow Bell Peppers, chopped

1 cup Yellow Squash, chopped

3/4 cup Green Onions, tops and bottoms finely chopped

1/2 cup fresh Parsley, chopped

3 tablespoons Sesame Seeds, toasted

For the dressing

1 cup Cider Vinegar

2 tablespoons Sugar

1 tablespoon Creole Seasoning

2 teaspoons Hot Sauce

1 cup Canola Oil

Combine salad ingredients and refrigerate, covered or sealed in plastic zipper bags, until ready to serve.

Place the vinegar in a blender and add the sugar, Creole Seasoning and hot sauce. Blend thoroughly, about 2 minutes, then with the appliance running slowly add the oil in a thin, steady stream just until it is incorporated. Taste and add salt and pepper if necessary, then refrigerate. When ready to serve, pour the dressing over the salad and toss lightly.


Good Cooking, Good Eating and Good Living!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.