Oyster Po'Boys With Creamy Slaw

• 2 cups thinly sliced cabbage
• 1 small carrot, peeled and coarsely shredded
• 1 green onion, thinly sliced
• 2 tablespoons reduced-fat mayonnaise
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1/4 cup low-fat buttermilk
• 1/3 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 2 teaspoons paprika
• 3 (8-ounce) containers shucked oysters, drained
• 3 teaspoons canola oil, divided
• 4 (6-inch) whole wheat rolls, split and toasted

1. Combine first 7 ingredients in a medium bowl. Cover and chill slaw until ready to serve.
2. Combine 1/2 teaspoon salt and next 3 ingredients in a medium bowl. Combine cornmeal, flour, and paprika in a shallow dish. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Saute oysters, in 2 batches, 2 to 3 minutes on each side or until golden brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining oil and oysters.
4. Fill each roll with 1/2 cup slaw; top evenly with oysters.

cabbage, carrot, green onion, mayonnaise, apple cider vinegar, salt, freshly ground black pepper, salt, freshly ground black pepper, ground red pepper, lowfat buttermilk, yellow cornmeal, flour, paprika, containers, canola oil, whole wheat rolls

Taken from www.myrecipes.com/recipe/oyster-poboys-creamy-slaw (may not work)