One of my good friends absolutely loves this recipe and I have had this coleslaw several times at her house. It is colorful, simple, and delicious. I served it with Slow-Cooker Barbecue Pulled Pork on the Fourth of July this year; it was wonderful in the sandwich or on the side. 🙂 This recipe was adapted from The Barefoot Contessa Cookbook, via foodnetwork.com.
- 1 pound green cabbage (about 1/2 head)
- 3/4 pound red cabbage (about 1/2 head)
- 5 large carrots
- 2 cups good mayonnaise (I used Trader Joe’s Organic)
- 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
- 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. Mix in a bowl with the sliced cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
One Year Ago:
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