• ​1 1-inch piece fresh ginger, grated
• ​1 tablespoon Sriracha chili sauce (or favorite hot sauce)
• ​2 tablespoons raw or brown sugar
• ​2 tablespoons rice wine vinegar
• ​1 tablespoon soy sauce
• splash of sesame oil
• ​3 tablespoons peanut or vegetable oil  
• 1 medium head cabbage, shredded
• ​2 carrots, shredded
• 1 mango, diced
• ​4 green onions, thinly sliced, green and white parts
• ​2 tablespoons sesame seeds
• ​1/2 cup fresh mint, chopped
• ​1/2 cup fresh cilantro, chopped
• ​1/2 cup honey-roasted peanuts, or plain salted 
• ​1/2 cup fried garlic, scallions, or onions, optional

Shredded Cabbage with Ginger Dressing

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• 1/4 cup chopped fresh chives
• 1/4 cup chopped green onion
• 1/3 cup chopped white onion
• 1/4 cup diced pimento
• 2 ounces pork tasso
• 4 ounces Elbow Macaroni Pasta (uncooked weight)
• 1/3 cup vinaigrette dressing made with Creole mustard 

Macaroni and Tasso Salad

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Green Tomatoes with Lump Crab

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• 1 pound fresh Louisiana jumbo
  lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions,
  minced
• 3 tablespoons nonpareil
  capers
• 1/3 cup (or to taste)
  McIlhenny’s Spicy Mayonnaise*
• 1 tablespoon lemon juice
• freshly ground black pepper,
  to taste
• 4 large ripe Creole tomatoes,
  tops cut off and all pulp removed* (if serving as a salad)
• toasted French bread rounds or water crackers (if serving as a dip)

Note: If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.

Spicy Crabmeat Salad

• 1½ lbs butternut squash (1 large), peeled and 3⁄4-inch diced
• Good olive oil
• 1 tablespoon Steen's cane syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cane vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup Louisiana pecan halves, toasted 
• 3/4 cup freshly grated Parmesan cheese 

Salad of Arugula, Roasted BUtterbut Squash, Toasted Pecans and Cranberries

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• 2 (4-ounce) cans tuna packed in olive oil, drained
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 tablespoons red onion, minced
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon kosher or sea salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1/2 lemon, cut into 4 wedges

Tuna And White Bean Salad

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• 5 pounds Irish potatoes
• 6 hard-boiled eggs, chopped
• 3 generous tablespoons sweet pickle relish
• 1 generous tablespoon yellow mustard
• 1 teaspoon black pepper (or to taste)
• 1 tablespoon Creole seasoning-spice mix (or to taste)
• 2 tablespoons dried parsley
• 1/2 cup mayonnaise
• Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley

Creole Potato Salad

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• 1 tablespoon olive oil
• 1/2 cup thinly sliced fennel 
• salt and pepper
• 1 cup wild mushrooms, quartered
• 1/2 cup quinoa grain, cooked according to package directions
• 2 cups cleaned mustard greens, stems removed
• 1/3 cup vinaigrette dressing of choice
• 1 teaspoon fresh thyme leaves

• 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
• 1/2 bunch green onions, minced
• 1/2 cup minced celery
• 1/2 cup red pepper, cut into strips
• 1/2 cup lettuce, cut into strips
• 4 hard-boiled eggs, finely chopped
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon fresh lemon juice
• freshly ground black pepper, to taste
• 8 large iceberg or Boston lettuce leaves

• 3/4 cup chopped celery
• 3/4 cup chopped scallions (white and green parts)
• 1/2 cup chopped parsley
• 1 cup chopped yellow onion
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish or to taste
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 48 jumbo shrimp, peeled, boiled and chilled 
• 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

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