Three Cabbage Cole Slaw

These days we entertain outside.

By entertain I mean (other than my kids and grandkids) one couple at a time, six feet (at least) away from us on our back terrace.

Fortunately the weather has been good and the outdoor insects have cooperated by being elsewhere.

We recently had our cousins over for a feast: smoked salmon and really fabulous Long Island bagels (they brought). They also donated homemade potato salad. I made beet salad and this coleslaw. I call it three-cabbage because it has green and red cabbage plus shredded Brussels sprouts which, after all, are baby cabbages.

I like coleslaw made with buttermilk — it has a tang that other dressings don’t quite measure up to — but if you don’t have any, you can substitute plain yogurt plus lemon juice.

This might be nice for Father’s Day or July 4th or even Labor Day.

THREE CABBAGE COLE SLAW

• 3 cups shredded green cabbage

• 3 cups shredded red cabbage

• 2 cups shredded Brussels sprouts

• 2 medium carrots, grated

• 3 scallions, finely chopped

• 1 cup buttermilk (or plain yogurt plus 2-3 teaspoons lemon juice)

• 1/2 cup mayonnaise

• 3 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 teaspoon dry mustard

• 2 tablespoons chopped fresh parsley

• salt and freshly ground black pepper to taste

Place the cabbage and Brussels sprouts shreds, carrots and scallions in a large bowl and toss to distribute the ingredients evenly. Whisk the buttermilk, mayonnaise, honey and mustard together and pour over the vegetables. Toss the ingredients, sprinkle with parsley, salt and pepper to taste. Let rest for at least 15 minutes before serving.

Makes 8-10 servings

Two Color Cabbage Slaw

Picnic on July 4th? Of course! It’s the American thing to do.

So of course, we need to bring typically American food.

Like cole slaw.

Which has become an iconic American picnic dish but is actually not an American recipe at all. Cole slaw (which means “cabbage salad”) was originally a Dutch specialty.

Nevertheless, we Americans love it so much we have claimed it as our own and it is therefore perfectly perfect for any Fourth of July celebration.

Two Color Cabbage Slaw

• 4 cups packed shredded green cabbage

• 2 cups packed shredded purple cabbage

• salt

• 2 finely chopped carrots

• 3 chopped scallions

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh dill

• 1-1/4 cups buttermilk

• 1/3 cup mayonnaise

• 2 tablespoons cider vinegar

• 1 tablespoon sugar

• pinch or two of cayenne pepper, optional

Place the green and purple cabbage shreds in a large bowl, sprinkle with 1-2 teaspoons of kosher salt and toss to distribute the ingredients evenly. Let rest for 45 minutes. Rinse the cabbage and wipe the shreds dry on paper towels. Place the shreds in a large bowl. Add the carrots, scallions, parsley and dill and toss the ingredients. In another bowl, combine the buttermilk, mayonnaise, cider vinegar and sugar. Whisk the ingredients and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes. Before serving, taste for seasoning and add salt and cayenne pepper to taste.

Makes 8 servings

Two Cabbage Cole Slaw

We're now in the dog days of summer.

Cole slaw weather.

I remember my grandmother making the stuff by hand. She used one of those old grater/shredders and by the time she was done preparing the cabbage and carrots, her hands were rough and red.

This recipe was much easier. It's basically hers, except I use two kinds of cabbage, which I think makes the dish prettier.

And of course, I use a food processor (slicing disc). Better on the hands! Much less time. Much less mess. Tastes the same as I remember.

TWO CABBAGE COLE SLAW

• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 3 medium carrots, shredded
• 2 scallions, shredded
• 3/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 teaspoons dry mustard
• 1 teaspoon sugar
• 1 teaspoon celery seed
• salt and freshly ground black pepper to taste

Place the cabbages, carrots and scallions in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard, sugar and celery seed together and pour over the vegetables. Toss the ingredients, sprinkle with salt pepper to taste. Let rest for at least 15 minutes before serving.

Makes 8 servings