BBQ Slider with Slaw

This is my 6th recipe post for #SeriousSandwich, a promotion for Emeril Lagasse’s new cookbook Kicked-Up Sandwiches. As a side to a terrific sandwich, like those made in the last three weeks by the 22 bloggers in the promotion, you might consider Emeril’s Classic Cole-Slaw (page 66).

I made a batch to go with my Roast Beef “Debris” Po’ Boy shown here.

Use this tasty cole-slaw on BBQ Sliders like my Virtual Potluck friend Matt did at  Thyme In Our Kitchen (above photo), on hotdogs, or a variety of tacos (below). It adds a fresh element to any meal.

Don’t forget to follow along on twitter using the hashtag #SeriousSandwich for more great recipes & tips, and if you are a lover of cookbooks like me, follow The Secret Ingredient Blog  from Morrow Books.

Gulf Grilled Shrimp Taco with Slaw

Kicked-Up Cole-Slaw

Recipe: Emeril Lagasse Food Network


3/4 cup mayonnaise

1/4 cup Dijon mustard

1/4 cup packed light brown sugar

3 tablespoons apple cider vinegar

2 tablespoons buttermilk

4 teaspoons celery seeds

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

3 cups shredded green cabbage (about 1/2 head cabbage)

3 cups shredded red cabbage (about 1/2 head cabbage)

1 green bell pepper, finely diced

1 large carrot, peeled and shredded

1/2 cup grated yellow onion

1/4 cup minced fresh parsley


In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

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