Name: Not Your Mama's Cole Slaw Recipe
Total time: 30 min
Yield: 8
Cuisine: European

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Not Your Mama's Cole Slaw Recipe

Ina Garten

Crawler

European

Vegetarian

Mayonnaise,  low fat is fine,  as is swapping 1/2 with yogurt

Smooth dijon mustard

Whole grain mustard

Apple cider vinegar

Celery Seed

Kosher salt

Freshly ground black pepper

Crumbled Blue Cheese

A small head green cabbage

Small head red cabbage

Giant carrot or 4 slim ones,  scrubbed or peeled and shredded

Make the dressing:mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a smaller bowl. Stir in blue cheese, if using. Prepare the vegetables:halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife, on a mandoline, or with a food processors slicing blade (lay the cabbage horizontally in the feed tube). Transfer chopped cabbage into a large bowl, fishing out any very large pieces and slicing them thinly by hand. Stir in the shredded carrot. If youre going to dress this later, this is the best stopping point. To serve:up to an hour before youll eat the slaw, toss the cabbage mixture with dressing to taste-you will want to start with half and add more as needed and parsley. Adjust seasonings as needed. Note:no matter how gargantuan the salad looks right now, it will soon wilt down a bit and yield moderate portions for 8 to 10 people.

step 1

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