{"id":4460,"date":"2017-11-28T15:29:28","date_gmt":"2017-11-28T22:29:28","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=4460"},"modified":"2022-08-03T14:33:31","modified_gmt":"2022-08-03T20:33:31","slug":"not-your-mamas-cole-slaw","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/not-your-mamas-cole-slaw.html","title":{"rendered":"Not Your Mama&#8217;s Coleslaw"},"content":{"rendered":"<p><em>I saw this while looking for something else and had to try it.\u00a0 Nice variation.\u00a0 Even dressed it kept for several days.<\/em><\/p>\n<p>&#8220;Here\u2019s how I get this salad ready for picnics, potlucks, and other summer flings: I prepare the cabbage and carrots and keep them in a big container or gallon bag. I make the dressing and keep it in a big jar. And when needed, I assemble what we need with chopped parsley. The parsley doesn\u2019t add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist. I don\u2019t use the blue cheese as often, but if you\u2019ve got friends and family who like it, they will love it here.&#8221;<\/p>\n<p>The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps\u2026 well, I can\u2019t say forever, but there\u2019s honestly not one thing in there that shouldn\u2019t keep for a month or two. We keep it in an airtight jar in the fridge. With blue cheese, I\u2019d use it within a week.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 c mayonnaise, low-fat is fine, as is swapping half with yogurt<\/li>\n<li>1\/4 c\u00a0 smooth Dijon mustard<\/li>\n<li>3 Tab whole grain mustard<\/li>\n<li>2 Tab apple cider vinegar<\/li>\n<li>1 tsp\u00a0celery seed<\/li>\n<li>1\/2 tsp kosher salt<\/li>\n<li>1\/2 tsp freshly ground black pepper<\/li>\n<li>1 1\/2 c (6 ounces) crumbled blue cheese (optional)<\/li>\n<li>1\/2 of a small head (about 15 ounces for half) green cabbage<\/li>\n<li>1\/2 small (13 ounces for half) head red cabbage<\/li>\n<li>1 giant carrot (about 6 ounces) or 4 slim ones, scrubbed or peeled and shredded<\/li>\n<li>1 c chopped fresh parsley leaves or 1 cup slivered kale leaves<\/li>\n<\/ul>\n<p><strong>Directions &#8211; dressing:<\/strong><\/p>\n<ol>\n<li>Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl.<\/li>\n<li>Stir in blue cheese, if using.<\/li>\n<\/ol>\n<p><strong>Directions &#8211; Salad:<\/strong><\/p>\n<ol>\n<li>Halve the cabbage halves and cut out the cores.<\/li>\n<li>Slice the cabbage as thinly as you can with a sharp knife, or on a mandoline.<\/li>\n<li>Transfer chopped cabbage into a large bowl or Ziploc bag.<\/li>\n<li>Stir in the shredded carrot. (If you\u2019re going to dress this later, this is the best stopping point.)<\/li>\n<li>Up to an hour before you\u2019ll eat the slaw, toss the cabbage mixture with dressing to taste \u2013- you will want to start with half and add more as needed \u2014 and parsley.<\/li>\n<li>Adjust seasonings as needed.<\/li>\n<\/ol>\n<p><strong>Note:<\/strong> 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.<\/p>\n<p><strong>Serves:\u00a0<\/strong>8 &#8211; 10<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Smitten Kitchen from Ina Garten<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I saw this while looking for something else and had to try it.\u00a0 Nice variation.\u00a0 Even dressed it kept for several days. &#8220;Here\u2019s how I get this salad ready for picnics, potlucks, and other summer flings: I prepare the cabbage and carrots and keep them in a big container or gallon bag. I make the &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/not-your-mamas-cole-slaw.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Not Your Mama&#8217;s Coleslaw&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-4460","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=4460"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4460\/revisions"}],"predecessor-version":[{"id":9207,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4460\/revisions\/9207"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=4460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=4460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=4460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}