Mardi Gras Slaw
SERVES: 8 to 10

This good-looking fruit- and vegetable-filled coleslaw tastes unbelievable with barbecued ribs, shredded pork, you name it! Always make more than you think you will need because you are sure to eat more than you plan to. Do not let the slaw sit for too long before serving or the apples and avocados may darken. Once it is dressed, lemon juice will retard this process.


  • 1 cup poppy-seed dressing, store bought
  • 1 cup lemon juice or apple cider vinegar, freshly squeezed
  • 1 tsp black pepper, freshly ground
  • 1 tsp salt


  • 1 large head purple or green cabbage, cored, halved, sliced 1/2 to 3/4-inch thick, chopped
  • 2 cups whole seedless red and green grapes
  • 2 avocados, pitted, peeled and sliced
  • 2 tart apples, peeled and chopped
  • 3/4 cup pecans
  • 5 to 6 green onions, chopped
  • 2 tbsps cilantro, chopped

To make the dressing, whisk poppy seed dressing with lemon juice. Season with pepper and salt. Cover and refrigerate for at least 1 hour and up to 6 hours. To make the slaw, toss the cabbage, grapes, avocados, apples and pecans in a large glass or ceramic bowl. Pour the dressing over the slaw. Add onions, cilantro and mix gently. Serve immediately or cover and refrigerate.

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