Jan 212019

This week, I am sharing a couple of colorful recipes to round out a Mardi Gras celebration.

For the salad:

4 cups chopped Red Cabbage

2 cups chopped Green Cabbage

2 cups chopped Green Bell Peppers

1 cup chopped Yellow Bell Peppers

1 cup chopped Yellow Squash

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

1/2 cup chopped Fresh Parsley

3 tablespoons toasted Sesame Seeds

For the Dressing:

1 cup Cider Vinegar

2 tablespoons Sugar

1 tablespoon Creole Seasoning

2 teaspoons Hot Sauce

1 cup Vegetable Oil

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

Place the vinegar in a blender and add the sugar, 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 publishamerica.net and most online bookstores. It is also available on Kindle and Nook.