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  • Writer's pictureitslaurenofcourse

Festive Coleslaw

This dish is like a favorite pair of jeans: it goes with everything, never goes out of style, and always looks great!

Festive Coleslaw
This coleslaw tastes as good as it looks!

The colors are what make this coleslaw so festive: I use purple and green cabbage, orange carrots, and yellow and red peppers. Sure, you could make this with the standard coleslaw mix of green cabbage and carrots. But nothing says festive more than a side dish that looks like confetti! Top this slaw on your favorite sandwich or bring it to a backyard barbecue. Throw in some grated apple or chopped pecans for another dimension.

Equipment: cutting board, chef’s knife; dry measuring cups; measuring spoons; peeler; box grater or food processor; large mixing bowl; rubber spatula

Ingredients: ½ cup mayonnaise

¼ cup sour cream

2 teaspoons sugar

1 tablespoon lemon juice or cider vinegar

½ teaspoon celery seed

kosher salt and freshly ground pepper to taste

1 small head of red cabbage, chiffonade or finely shredded 1 small head of green cabbage, chiffonade or finely shredded

1 carrot, shredded

1 small red pepper, julienned

1 small yellow pepper, julienned

"This dish is best made several hours up to one day in advance, which allows the dressing to slightly wilt and tenderize the cabbage."

1. In a large bowl, mix the mayonnaise, sour cream, sugar, lemon juice or vinegar, and celery seed. Season with kosher salt and freshly ground pepper to taste.

2. Add the shredded cabbages, grated carrot, and julienned peppers. Toss well to coat.

Refrigerate until ready to serve.

Makes 8-10 servings.

Get Right to the Core

Even once you split the cabbage down the middle, it still has half a woody, tough core. Before you begin shredding or cutting the cabbage, stand it up on its base and slice a triangle around the core. Remove the cut chunk from the base and discard. Repeat the process with the second half.

More Control, Less Cleanup

Coleslaw is best when the cabbage and other vegetables are finely shredded or thinly sliced. You can use a food processor or box grater (watch those knuckles!), but using your knife to make a chiffonade, gives you greater control over the look of the finished product, and leaves you less to clean. Remove a few leaves from the cabbage at a time, stack them, and then roll them. Begin slicing across the shortest end of the cabbage – more manageable for you to cut and an easier size to eat.

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