Mardi Gras Slaw
This slaw has a spicy kick and the colors of Mardi Gras. What it often lacks is properly softened cabbage and the right combination of components.
Why This Recipe Works
For a crunchy slaw with all the color and spice of the Big Easy, we started with both red and green cabbage. Continuing the Mardi Gras color scheme of purple, gold, and green, we added yellow bell peppers, scallions, and red onion. Mayo-based dressings muted the vibrant colors and flavors of the slaw, so we went with an oil-based dressing boldly flavored with garlic, paprika, thyme, and cayenne. Making a superconcentrated dressing accounts for the moisture given off by the cabbage, and letting the slaw sit for an hour enables all the flavors to meld.