Delicious Broccoli Cheese Casserole Recipe
The summer's barbecue hit is Green Goddess Coleslaw with crisp Savoy cabbage and zesty Green Goddess dressing!
– 3 lbs thin skinned waxy potatoes* – 1/2 lb bacon – 1/3 cup apple cider vinegar – 1 Tbsp brown sugar – 2 tsp coarse salt – 1 tsp celery seed – 1 tsp Dijon mustard – 1 cup finely chopped celery – 1 cup minced red onion – 1 Tbsp finely chopped parsley – 1 Tbsp snipped chive – fresh cracked black pepper
Process the dressing components (excluding salt and pepper) in a good processor or blender until smooth and creamy. Taste it and adjust ingredients as needed.
Sprinkle salt and pepper. Remove cabbage's loose outer leaves. Cut it in half through the core twice.
Remove the cores and thinly slice each quarter. Place in big bowl. Peel and half onion. Thinly slice and add to bowl. Toss cabbage and onions.
Toss coleslaw with dressing. You may not need it all. Add salt and pepper to taste. Keep coleslaw chilled until serving. It keeps many days refrigerated.