Margaret’s Mountain of Slaw

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My friend Margaret knows a thing or two about potlucks, lentils and leafy greens. I’ll let you make your own conclusions – but it’s why we all love her so. For Jessica’s party, she made the most massive mountain of coleslaw. She had to make it at her mother’s house because of the need for a more serious food processor and kitchen! While this recipe is called “Not Your Mama’s Coleslaw,” her mother did remind her that coleslaw was always left over at potlucks. She was, indeed, correct. But the slaw was just as good the next day for a hangover brunch!

The addition of blue cheese is so delicious. Make sure to try this!

Not Your Mama’s Cole Slaw, Smitten Kitchen
Adapted from Ina Garten

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

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