Constance
Master Chef
I found this on the Lindsey Olive site this morning, and thought it looked awfully good.
Creole Olive Slaw
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Creole or spicy brown mustard
1 tablespoon minced shallots or onion
1 teaspoon sugar
1/8 to 1/4 teaspoon cayenne pepper, as desired
1 package (16 ounces) shredded cole slaw mix or 8 cups shredded cabbage
1 can (14 ounces) quartered or whole artichoke hearts, drained, coarsely chopped
1 jar (7 ounces) Lindsay(r) Stuffed Manzanilla Olives, drained, halved
In a large bowl, combine oil, vinegar, mustard, shallots, sugar and cayenne pepper; mix well. Add cabbage, artichoke hearts and olives; mix well. Cover; chill at least 1 hour or up to 24 hours before serving. Makes 6 servings, about 8 cups cole slaw.
Creole Olive Slaw
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Creole or spicy brown mustard
1 tablespoon minced shallots or onion
1 teaspoon sugar
1/8 to 1/4 teaspoon cayenne pepper, as desired
1 package (16 ounces) shredded cole slaw mix or 8 cups shredded cabbage
1 can (14 ounces) quartered or whole artichoke hearts, drained, coarsely chopped
1 jar (7 ounces) Lindsay(r) Stuffed Manzanilla Olives, drained, halved
In a large bowl, combine oil, vinegar, mustard, shallots, sugar and cayenne pepper; mix well. Add cabbage, artichoke hearts and olives; mix well. Cover; chill at least 1 hour or up to 24 hours before serving. Makes 6 servings, about 8 cups cole slaw.
Barbara
