Vegetable Coleslaw

• servings: SERVES 8 TO 10

Ingredients

1 POUND white cabbage (½ small head)

3 POUND red cabbage (½ small head)

5 carrots

2 CUPs good mayonnaise

¼ CUP Dijon mustard

1 TABLESPOON sugar

2 TABLESPOONS cider vinegar

2 TEASPOONS celery seeds

1 TEASPOON celery salt

½ TEASPOON kosher salt

½ 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.

Notes

This coleslaw is a Barefoot Contessa classic. It is like traditional coleslar, but has a lot more flavor. The vegetables can be sliced by hand, but I find it's faster to use a food processor.

Placing the vegetables horizontally in the food processor ensures long shreds.

The vegetables can be grated a day ahead and stored, wrapped in plastic, in the refrig erator. Keep the red cabbage separate, or it will turn the other vegetables pink.