Not Your Mother's Coleslaw
Georgia
ingredients
- 1/2 small head green cabbage
- 1/2 small head red cabbage (or any combination of cabbage you want)
- 4 large carrots, scrubbed or peeled and shredded
- 1 cup chopped fresh parsley leaves
- 2 cups (16 ounces) mayonnaise, low-fat is fine, as is swapping half with yogurt
- 1/4 cup Dijon mustard
- 3 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (6 ounces) blue cheese (optional)
directions
- 1
Prepare the vegetables: Halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife. Alternately, you can use a mandoline to cut the thinnest slivers or use your food processor’s slicing blade (lay the cabbage horizontally in the feed tube) to do the job in just seconds.
- 2
Transfer chopped cabbage into a large bowl, discarding any very large pieces. Stir in the shredded carrot and parsley, reserving a few tablespoons of parsley for garnish.
- 3
Make the dressing: Mix the mayonnaise, mustards, vinegar, celery seed, salt and pepper in a smaller bowl. Stir in blue cheese, if using. Toss the cabbage mixture with dressing to taste –- you will probably not need all of it, but it keeps in the fridge for weeks –- and adjust seasonings as needed.
- 4
Do ahead: Vegetables can be prepped and dressing can be made days in advance. Mix them an hour or so before you’ll serve them to allow the flavors to meld.
- 5
Adapted from Smitten Kitchen, adapted from Ina Garten
Source: Georgia
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