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