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Author Notes: Like many of my recipes, this was adapted from the Barefoot Contessa (I love you, Ina Garten), the original recipe is amazing (and you should definitely try and make it); mine is a simplified version. What makes it so easy is that I only use one kind of cabbage, unlike most recipes, which call for at least two varieties and shredded carrots. I also rough chop the cabbage rather than shred it (which also cuts down on prep time) though you are more than welcome to shred if that’s your preference. Finally, I cut the mayonnaise with greek yogurt which I like to pretend makes it healthier. —PartyGirlsPerspective
Serves at least 6 as a side
- 1 cup mayonnaise
- 1 cup greek yogurt (I always go with full fat)
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 3 teaspoons celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Roughly chop entire cabbage, to about 1/2 inch thick ribbons. Put aside in a large mixing bowl.
- Mix the rest of the ingredients the together and taste (if you like more celery salt/salt/pepper, go for it!)
- Pour mayonnaise/yogurt mixture onto chopped cabbage and mix together until the all of the cabbage is completely coated. You can use tongs (the most useful kitchen appliance) or if you just don’t care (like me) feel free to use your hands (actually the most useful kitchen appliance)
- Cover with saran wrap and let sit for at least a half hour in the fridge (more if you can wait!)