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COLESLAW - Vegetable Coleslaw
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 1999, The Barefoot Contessa Cookbook, All Rights Reserved 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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