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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episodes: All American and All American

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Ina's Vegetable Coleslaw (02:37)

Total:: 15 min
Prep:: 15 min

Yield:: 8 to 10 servings

Level:: Intermediate

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

Watch how to make this recipe.

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.

My Private Notes

Name: Vegetable Coleslaw
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 to 10 servings
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

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