Photo: Vegetable Coleslaw Recipe
Ingredients
- 1 pound white cabbage (1/2 small head)
- 3/4 pound red cabbage (1/2 small head)
- 5 carrots
- 2 cups good mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 2 teaspoons celery seeds
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
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By shannonob5
on March 14, 2013
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Good and easy recipe. To cut down on the fat and calories, I left out the mayo. It made a delicious vinegar slaw!
By Mamamio
on September 04, 2012
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I made this recipe for Labor Day family Rib Cook Off. It was very tasty, not too sweet, not too tangy. Perfect flavor! Thanks, Ina.
By jlaps53_10828174
Dayton, NJ
on June 17, 2012
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This was the BEST cole slaw dressing I'v ever made. However, the recipe as stated makes way too much dressing for the amount of cabbage/carrots in the recipe. I used a half of a very large head of cabbage and about a quarter of a large head of red cabbage. I used pre-shredded carrots, about 2 cups worth. For this amount of vegetables, I cut the dressing ingredients in half and it was perfect.
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