Good Morning America Recipes

Emeril's Sweet and Tangy Coleslaw

Try This Spin on the Traditional Side Dish

PHOTO: Emerils Sweet and Tangy Coleslaw is seen here in this undated photo.
Cook Time: min


  • 1 1/3 cups sugar
  • 1 cup white vinegar
  • 2 1/2 pounds cabbage, cored and shredded
  • 2 cups finely chopped celery
  • 3 medium carrots, shredded
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 2/3 cup finely chopped onion
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • Salt and freshly ground black pepper, to taste
  • Emeril's Original Essence or Creole Seasoning, to taste
  • For the Creole Seasoning:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Cooking Directions

    1. Combine the sugar and vinegar in a small saucepan and heat, stirring occasionally, until the sugar has dissolved. Set aside to cool completely.

    2. Assemble all the vegetables, the celery seeds, and the mustard seeds in a large nonreactive mixing bowl, and pour the cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight.

    3. When ready to serve, season the coleslaw with salt, freshly ground black pepper, and Essence to taste. Toss thoroughly to combine.

    Yield: 8 servings

    For the Creole Seasoning: Combine all the ingredients thoroughly.

    Yield: About 2/3 cup

    Recipe courtesy Emeril Lagasse, Emeril at the Grill, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: sugar, white vinegar, cabbage, celery, carrots, bell pepper, onion

    Course: Side Dish

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