not your mama’s coleslaw

print now | return to original post

Not Your Mama’s Cole Slaw
Adapted from Ina Garten

Updated 8/14 with very overdue warning that we find that this makes much more dressing than you’d ever need for this amount of cole slaw. I recommend making the full amount, but only adding half to begin with, and then stirring in additional spoonfuls if it feels like it needs more. I recommend making the full amount because it’s such a flavorful dressing, and will keep in your fridge in a jar for months, or at least the remainder of summer barbecue season, so it’s worth having extra for next time the slaw craving hits.

1/2 small head green cabbage
1/2 small head red cabbage
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)

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. 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.

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 (even longer, but I’m embarrassed to admit how we’ve tested this theory) –- and adjust seasonings as needed.

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


not your mama’s coleslaw was originally published on smittenkitchen.com

all content and photos © 2006 - 2013 Smitten Kitchen LLC