So. Cole slaw not cutting it? Add something different. Usually, during the summer, we'll slice a few fresh tomatoes into it, bump up the mustard content to a mayonnaise dressing, and go wild that way. Or, Mom has discovered she likes the cheat of a half bottle of peppercorn ranch dressing instead of sour cream/mayo varieties.
I had a nifty handful of apples. And stuff. So here is what I tossed together for an army, tonight.
4 medium-sized tart apples (Granny smiths are very nice, I had not-quite-so-tart Braeburns and Galas), peeled, cored, and coarsely grated
2 Tbs. cider vinegar
1 tsp fresh lemon juice
1/2 head (approx. 8 c.) cabbage, shredded
1 1/2 or 2 Tbs. granulated sugar
1 1/2 tsp. celery seed
1/2 c. greek yogurt
1/2 c. light mayonnaise
1 c. sour cream
1/2 tsp. ground mustard powder
Peel apples, then coarsely grate them into a small bowl. Add vinegar and lemon juice. Set aside.
Cut cabbage head in half, put one half back into sealed container in refrigerator. You won't need that. The remaining half of the cabbage, cut in half again along the line of the core. Cut out the core and discard (unless you're a little crazy like me, and want to nibble on the strongly-flavored bit of crunchy while working on the rest of the project). Slice both quarters of the cabbage into thin strips, then chop strips into approximately one-inch lengths. Put into LARGE bowl. You will have at least 8 cups of vegetable matter, and will need room to add the remaining ingredients.
Add sugar to cabbage. Let stand at least 10 minutes (refrigeration is advised, but not mandatory at this stage).
Stir in apple mixture, celery seed. Go ahead, use the same small bowl you just emptied to mix yogurt, sour cream, mayonnaise, and mustard powder. Add to cabbage mix, stir well, refrigerate until ready to serve.
Serves at least 15.