I made this coleslaw for Father’s Day and have looked forward to having it a snack every day since. It’s a perfect food to bring to a 4th of July BBQ or picnic because it can be prepared ahead of time. The magical thing about this coleslaw is that even though we keep eating it, the bowl is still practically full. I’m not really sure what causes this phenomenon. It’s like the everlasting gobstopper of salads. Anyway, it took about 15 minutes to whip it up in the food processor, and I am grateful for that as well. If you don’t have a food processor handy, you can do all the slicing by hand…but it will be much more time-consuming. This recipe also came from Williams-Sonoma’s Salad of the Day book.
- 1 head green cabbage (about 2 lb)
- 2 celery ribs
- 1 granny smith apple
- 1 small red onion
- 2 small carrots
- 2 T cider vinegar, or as needed
- 2 T minced fresh flat-leaf parsley
- 1 1/4 c mayonnaise
- salt and freshly ground pepper
- Cut the cabbage through the stem end into wedges, and cut out the core. Using a food processor fitted with the thin slicing attachment, slice the cabbage into thin slivers. Transfer to a (very!) large bowl. Slice the celery crosswise in the same way and add it to the cabbage.
- Replace the slicing attachment with the shredding attachment. Halve and core the apple but do not peel. Cut the apple and onion into wedges. Shred the apple, onion, and carrots, and add to the cabbage and celery.
- Sprinkle the vegetables with the vinegar and toss to coat evenly. Add the parsley and mayo and mix well. Season with salt and pepper to taste. Cover and refrigerate until chilled, at least two hours. Taste and adjust the seasoning with more vinegar, salt, and pepper before serving. Serve chilled.
I can’t get enough Brussels sprouts. Although my go-to recipe is Brooklyn Brussels Sprouts (which I posted almost exactly one year ago), I was looking for a variation. I like this one because it requires no cooking. This recipe came from Food and Wine magazine. If you use the shredding attachment on your food processor, it can be made very quickly. What’s also nice is that you can make this a day in advance. The recipe in Food and Wine called for salted roasted sunflower seeds. I only had raw unsalted seeds, so I just toasted them on a skillet for a few minutes and added a bit of salt before folding the seeds into the slaw.
- 1/2 cup 2 percent plain Greek yogurt
- 1/2 cup low-fat mayonnaise
- 1 teaspoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup chopped chives
- 1/4 cup chopped dill
- Freshly ground pepper
- 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
- 1/4 cup plus 2 tablespoons salted roasted sunflower seeds
- In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper.
- Add the brussels sprouts and toss to coat evenly.
- Fold in the sunflower seeds and serve.