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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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We made this, and everyone kept saying, what did you put in this dish? It is different than usual! Ina Garten, 2005. Passive work time is chilling time.I Ingredients:
1/2 head green cabbage |
1/2 head red cabbage |
4 large carrots, peeled & scrubbed |
6 sliced green onions, chopped (white parts only) |
2 cups good mayonnaise (hellmans) |
1/4 cup dijon mustard |
2 tablespoons whole grain mustard |
2 tablespoons apple cider vinegar |
1 teaspoon celery salt |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
6 ounces crumbled roquefort blue cheese (1.5 cups) |
1 cup chopped fresh parsley leaves |
Directions:
1. Cut the cabbage in half and then in quarters and cut out the cores.
2. Set up the food processor with the slicing blade and place the pieces of cabbage, one at a time, lying horizantally in the feed tube.
3. Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters.
4. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
5. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. Now add chopped green onions.
6. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper.
7. Pour enough mayonnaise dressing over the grated vegetables and moisten well.
8. Add crumbled blue cheese and parsley and toss together.
9. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld.
10. Serve cold or at room temperature.
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