CHERRY COLESLAW CHOP
I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it does!
Makes approx. 5 cups
1/2 sm. green cabbage, cut into 1/2-1 inch squares (no larger) – approx. 4 c.
1 c. sliced celery including some leaves if you have some
1/2 sm. green pepper, diced
1/3 c. diced sweet onion
1 c. dried Berry Cherry Blend – I used Traverse Bay Fruit Co. brand (substitute dried cranberries if that’s all you can find)
1 c. walnut halves
1/4 c. unsweetened organic shredded coconut (I used Bob’s Red Mill brand)
2 T. sugar (white, light or dark brown)
1 t. pink Himalayan salt
2 t. liquid smoke
fresh grind black pepper
approx. 1/2 c. veg mayonnaise – I used Vegenaise brand
approx. 2 T. creamy Dijon mustard
fresh parsley garnish – chopped and whole leaf sprig as you wish
Place cabbage, celery, green pepper and onion in food processor and pulse only till evenly chopped – it won’t take long, so pay attention. Transfer to large mixing bowl.
Clean processor, towel-dry, then combine dried cherry blend, walnuts, coconut, sugar, salt, liquid smoke and black pepper in processor. Pulse and process till mealy. Transfer to cabbage bowl and toss well to evenly disperse all ingredients.
Add veg mayo and mustard, stirring to coat all ingredients.
Transfer to serving bowl and garnish with fresh parsley.
Notes: The smaller and more uniform the veggie cuts before you add them to the food processor, the quicker and more uniform the ultimate chop. We don’t want any liquid to form in the processor. If that happens, then the processing went on for too long. Rather than throw it away, drain it and use it, then follow the remaining instructions.
The difference in color between the two images of the same coleslaw is lighting – kitchen vs dining room. It looked spectacular no matter the lighting.