{"id":828,"date":"2022-10-14T13:50:02","date_gmt":"2022-10-14T12:50:02","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=828"},"modified":"2022-10-17T13:50:24","modified_gmt":"2022-10-17T12:50:24","slug":"vegetable-coleslaw","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/828","title":{"rendered":"Vegetable Coleslaw"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Delicious &amp; sharp coleslaw &#8211; great with smoked meat.<\/p><cite>Barefoot Contessa<\/cite><\/blockquote>\n\n\n\n<p>(From <a href=\"https:\/\/barefootcontessa.com\/recipes\/vegetable-coleslaw\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/barefootcontessa.com\/recipes\/vegetable-coleslaw<\/a>)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 pound white cabbage (1\/2 small head)<\/li><li>3\/4 pound red cabbage (1\/2 small head)<\/li><li>5 carrots<\/li><li>5 large kale leaves, ribs removed<\/li><li>2 cups good mayonnaise, such as Hellmann\u2019s or Best<\/li><li>1\/4 cup Dijon mustard<\/li><li>1 tablespoon sugar<\/li><li>2 tablespoons cider vinegar<\/li><li>2 teaspoons celery seeds<\/li><li>1 teaspoon celery salt<\/li><li>1\u00bd teaspoons kosher salt<\/li><li>1 teaspoon freshly ground black pepper<\/li><\/ul>\n\n\n\n<p>Slice vegetables very thin.  Optional: Drain some liquid out the cabbage by sprinkling with some salt and sitting for a while, then rinse and spin.<\/p>\n\n\n\n<p>Mix the dressing ingredients together and use just enough to coat the vegetables.  Serve cold or at room temperature.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>I also add horseradish and sour cream to the dressing.<\/li><li>If you don&#8217;t have celery seeds, you can also use Nigella seeds<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Delicious and sharp coleslaw.  Barefoot Contessa<\/p>\n","protected":false},"author":2,"featured_media":829,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[159,27,9],"class_list":["post-828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-cabbage","tag-salad","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=828"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/828\/revisions"}],"predecessor-version":[{"id":831,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/828\/revisions\/831"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/829"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}