I tried a new coleslaw this past weekend. The recipe is from Ina Garten so I knew it had to be good! It’s a basic coleslaw recipe with a little kick!
Vegetable Coleslaw (Serves 8-10)
Recipe from Ina Garten
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
2 cups good mayonnaise
1/4 cup Dijon mustard
1 Tbsp. sugar
2 Tbsp. cider vinegar
2 tsp. celery seeds
1 tsp. celery salt
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1. Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
Note: I cheated and bought a bag of coleslaw mix (minus the red cabbage). The dressing seemed to be too much for the amount of coleslaw so be careful adding the dressing if you use a bagged mix.
Last night I whipped up a simple dinner:
Trader Joe’s Tagliatelle Pasta and their Creamy Tomato Basil Pasta Sauce. Excellent combination! Good sauce too! I made a Caesar salad to go along with it.
This morning’s breakfast was the usual gloriousness. I look forward to it every morning.
After I took my daughter to camp, I went to Pilates class. I came home to cook/prep for my husband’s poker night tonight.
Lunch was tuna salad on top of toasted ciabatta bread and arugula.
Back to cooking!
What’s your favorite “cheater” item in the grocery store? Mine is probably bags of grated vegetables. :)