This is another Ina inspired recipe. There was a recent Barefoot Contessa re-run on from 2005 when she made BBQ for a group of friends. The cole slaw made my mouth water!
So you can imagine how excited I was when I went to the Somerville Winter Farmers Market on Saturday and there were all of the produce ingredients to make cole slaw. All were from local farms too, bonus! I really do love winter produce and I’m so happy our town has a winter market for all the locavores like me.
I modified Ina’s recipe a bit below to my quantities and preferences.
2 big heads pound white cabbage, shredded
2 small heads red cabbage, shredded
2 big carrots
1.5 cups mayonnaise (one of the only products that I prefer the full fat version of)
1/2 cup freshly chopped parsley
1 tbsp. yellow mustard
2 tsp. cup Dijon mustard
2 tbsp. apple cider vinegar
1/2 tsp. kosher salt
1/2 tsp. black pepper
RECIPE NOTE: This makes a jumbo portion! Probably 10-12 servings. If you want to scale the recipe back I’d say use about 1/4 of each ingredient.
Thoroughly wash, quarter, and core all of your cabbage first.
Next, hook up the shredding disc attachment on your food processor. Your manual’s instructions may differ from mine but I feed my veggies through the top and press down with the removable plastic plunger thingy (here’s where pictures help!).
Next peel your carrots, trim them into halves, and process the same way in the food pro.
Mix all of your veggies together in a big bowl.
Next, prepare your slaw sauce. You could use dried parsley here but fresh is always best. They had this at the farmers market too from a CSA share in Pennsylvania. Very cool!
I plan to keep our veggies and sauce separate in the fridge until we’re ready to eat dinner so the slaw doesn’t get soggy. When you’re ready to dig in, just load up a bowl with your shredded veggies and top with as much sauce as you like. Mix thoroughly so each piece is coated with the sauce.
This slaw came out fresh, crisp, tangy, but creamy and light.
Cole slaw proved to be the perfect side dish to John’s Pulled Pork for dinners this week. Just sayin’.