Mexican Coleslaw
   
   4 cups red cabbage shredded (or green cabbage or a mix of both)
   1 extra large carrot shredded (about 1.5 to 1.75 cups)
   1 bunch green onions
   2 whole fresh jalapeņos or serranos finely chopped
   1 bunch cilantro, divided
   juice from 1 large lime
   1/2 cup mayonnaise adjust to taste
   3/4 cup plain full fat Greek yogurt
   1/2 teaspoon salt adjust to taste
   
   Cut the large ends off the peppers. Slit the peppers lengthwise and scoop out the seeds and membranes. Add to the Cuisinart bowl. Add mayonnaise and yogurt to the Cuisinart bowl. Squeeze in the lime juice. Add about half the cilantro and salt. Run the food processor until you have a homogeneous dressing.
   
   Chop the cabbage and carrot. I have been striving to have the cabbage mix look like toothpicks whereas normally I grate them in the Cuisinart. I do grate the carrot but I peel it and cut it into long lengths and stack those inside the tube like logs. Presented sideways to the shredding blade, the carrot comes out in longer strips. I chop the green onion holding the whole bunch on the cutting board and cut about half of the green part into small pieces. I don't use the rest.
   
   Add these vegetables to a large bowl then add dressing and mix until well combined.
   
   Refrigerate in covered container for at least 2 hours, preferably overnight.
   
   Chopin Liszt
   
   very small head red cabbage
   1 large carrot
   2 jalapenos + 1 serrano
   1 bunch cilantro
   1 large lime
   crema
   
   ideas
   walnuts
   chipotle in adobo pureed into sauce
   radish
   jicama
   slice cabbage in slicer
   apple (sprinkle lemon juice to keep from browning)
   yogurt
   
   NOTES: I made the dressing with yogurt and mayonnaise and cilantro and lime juice and salt. It was fabulous!
   
   I used half a small head of red and half a green cabbage and one each serrano and jalapeno. Also a large carrot and some green onion. I sliced the cabbage by hand. I cut the carrot into lengths that would fit into the Cuisinart opening sideways, then stacked them up like logs and shredded them with the shredding blade to get longer shreds to match the longer cabbage pieces. I cut the peppers lengthwise and scooped out the ribs and seeds and then sliced them with the 2mm blade and then put them on a board and chopped them some more.