Cajun Cole Slaw

I found this recipe in Emeril Lagasse’s Lousiana Real & Rustic Cook Book, but of course I had to ‘adjust it’ a bit with more of my favorite flavors…

Dressing

                       1     egg
                  1 Tb     Fresh Lemon Juice
                1 cup     Olive Oil
               ½ tsp     Ground Black Pepper
              1½ tsp     Salt
               ½ tsp     Cayenne Pepper
                 2 tsp     Sugar
              ¼ cup     Creole or whole-grain Mustard

Slaw

              2 cups     White Cabbage, shredded
              2 cups     Red Cabbage, shredded
              2 cups     Arugula, shredded
                1 cup     Red Onion, thinly sliced
                1 cup     Green Onions, chopped green part only
              ½ cup     Fresh Parsley, chopped

In blender, blend egg and lemon juice for 10 seconds.  With the processor running, slowly drizzle the olive oil through the feed tube.  Mixture should thicken to the consistency of  mayonnaise.  Cover and refrigerate for 30 minutes.  Blend in the remaining ingredients.  Taste to check seasoning and refrigerate.  Best if used within 24 hours

Combine slaw ingredients and chill.  Toss with dressing just before serving.