This coleslaw is a classic. It has a great zing. I like to cut the vegetables ahead and then dress the slaw at the last minute. This keeps the cabbage from going soggy. This recipe comes from the Barefoot Contessa.
Serves 8-10
1 pound white cabbage (1/2 small head )
¾ pound red cabbage (1/2 small head)
5 carrots
2 Cups Best Foods Mayonnaise
¼ Cup Dijon mustard
1 Tablespoon sugar
2 Tablespoons cider vinegar
2 Tablespoons celery seeds
1 Teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
You can cut all of the vegetables by hand, but I find using a food processor much quicker. Cut the cabbage into thin manageable strips. Grate the carrots and toss them into a large bowl with the cabbage. 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 vegetables to coat them. You can serve this cold or room temperature.
Serves 8-10
1 pound white cabbage (1/2 small head )
¾ pound red cabbage (1/2 small head)
5 carrots
2 Cups Best Foods Mayonnaise
¼ Cup Dijon mustard
1 Tablespoon sugar
2 Tablespoons cider vinegar
2 Tablespoons celery seeds
1 Teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
You can cut all of the vegetables by hand, but I find using a food processor much quicker. Cut the cabbage into thin manageable strips. Grate the carrots and toss them into a large bowl with the cabbage. 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 vegetables to coat them. You can serve this cold or room temperature.
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