I miss my cuisinart, hand grating carrots and cabbage is work, not hard work, but when I had my gorgeous cuisinart making coleslaw took 5 minutes. This took me 30. No complaints, I love coleslaw and am excited about bringing it to the 4th of July party that my husband’s work is throwing this evening on the beach. Misplaced Americans in Southern Italy, there are a lot of us.
I have memories of 4th of July parties as a child, bbq’s, fireworks and sticky heat. There were always kids to play with and it was always fun. Though I am not raising my daughter in the States, I am happy that she can create her own summertime memories of hot bbq’s with fireworks, hot dogs and coleslaw.
adapted from Smitten Kitchen
- 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
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 1/4 cup Dijon mustard
- 3 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 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, salt and pepper in a smaller bowl. Stir in blue cheese, if using. Toss the cabbage mixture with dressing to taste 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.