Thanks to my sister Kim, again, for organizing a great family and friends dinner with lots of kids. She is such an awesome host, and I’m not just saying that because I like getting free food! She is great at organizing meals, and her home is always such a welcome place for gathering.
I brought cabbage! Ha! It’s true, but I tried to make it as fancy as I could. March is a month full of many things, cabbage being one of them. I have a like/dislike history with St Patrick’s Day, but decided this year that I would make the most of it and fully embrace the holiday once again. The children loved getting dressed in green and making arts and crafts for the day, too.
This adorable craft was great for keeping the kids occupied for a decent chunk of time! Great idea, credit to my cousin Holly for organizing and pulling this off!
I was busy yesterday morning in the kitchen using mostly my food processor to cut up a green and a purple cabbage. A food processor made the job so much easier, but I couldn’t help remembering all the years I shredded vegetables by hand at my grandmother Alice’s house for almost every holiday.
I used the smallest shredding attachment on my food processor to make the fine shred here. You could also you a box grater to achieve the same look and texture.
6 Cups shredded light green cabbage
2 Cups shredded purple cabbage
2 Cups shredded carrots
1 Large shallot, minced
4 Tablespoons Veganaise (or more to taste)
Juice of 1 lemon
2 Teaspoons organic raw apple cider vinegar
2 Teaspoons Dijon style mustard
2 Teaspoons celery seeds
Salt and pepper to taste
After shredding all the vegetables, toss well to combine. Mix all the ingredients together for the dressing in a small bowl by either whisking or stirring. Use more Veganaise if you like your cole slaw to have a mayo taste. Toss dressing into your slaw and refrigerate one hour, or up to a day (if making ahead) to allow all the flavors to combine. If you make ahead, you can add a bit more dressing right before serving and toss to fluff it up.
I used a larger shredding attachment on my food processor to make the long ribbons for the red cabbage. I played with different blades when I chopped my celery to make both thin slices and julienned pieces.
3 Cups shredded red cabbage
1 Cup shredded green cabbage
1 10 oz bag of frozen edamame, boiled in salted water for 4 minutes, drained, rinsed in cold water
2 Carrots, finely shredded
1 Large shallot, minced
4 Stalks of celery, sliced and julienned
3 Tablespoons extra virgin olive oil
A large handful of cilantro, very finely chopped
1 Tablespoon agave syrup
2 Cloves fresh garlic, minced
Juice of 2 Limes
Salt and Pepper to taste
After preparing edamame and shredding all vegetables, toss well to combine. Chop cilantro small using the blade in the food processor. Slowly add the rest of the dressing ingredients to the food processor until it is all well combined. Toss the dressing with the slaw and refrigerate one hour to combine the flavors. If making a day ahead, reserve some dressing (or make more) to add and toss again to fluff up the salad.
Kimmy’s Amazing Brisket! (I hope she will share her recipe!!)
More cabbage, boiled. Can’t have St Patrick’s Day without a lot of cabbage! There were also potatoes, I missed getting a picture of those.
Olive platter, the platter was my grandma Alice’s. She is with us on every family meal in spirit. She was my inspiration to cook in the kitchen. Everything that Kim and I know about cooking all started with her love of cooking, the kitchen, and all things family.
I couldn’t end this post without a picture of how happy our cousin’s children and my children are when we get together. This is what the true meaning of family is. I hope everyone had as wonderful a St Patrick’s Day as we did!