The Slaw is the Essence of the Po’Boy

I made wonderful shrimp po’boys for The Boy and I last week.

Shrimp po’boys are easy to make. It would be silly to give you a recipe. Cook shrimp. Toast french bread. Combine.

But what makes a po’boy really good is the rémoulade sauce and greens. That’s why when I saw a recipe in Cooking Light magazine that reduced calories by making the rémoulade sauce and greens into a spicy tasty rémoulade slaw, I had to try it.

It was delicious.

• 3 T canola mayonnaise
• 1 T minced shallots
• 1 t fresh lemon juice
• 1 t Worcestershire sauce
• 1/2 t Dijon mustard
• 1/2 t prepared horseradish
• 1/4 t Tabasco
• 1/4 t grated lemon rind
• 1 garlic clove, minced
• 2 1/2 c packaged cabbage-and-carrot coleslaw

Whisk together first 9 ingredients in a medium bowl. Add coleslaw; toss to coat. Cover and chill.