Vegetable Coleslaw

By Trix

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

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

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.