Name: Vegetable Coleslaw | Recipes
Yield: Serves 8 to 10
Ingredients: 1 pound white cabbage (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 carrots 5 large kale leaves, ribs removed 2 cups good mayonnaise, such as Hellmann’s or Best 1/4 cup Dijon mustard 1 tablespoon sugar 2 tablespoons cider vinegar 2 teaspoons celery seeds 1 teaspoon celery salt 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper

From the cookbook:

The Barefoot Contessa Cookbook - 25th Anniversary Edition

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
5 large kale leaves, ribs removed
2 cups good mayonnaise, such as Hellmann’s or Best
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1½ teaspoons kosher salt
1 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 and mix in a bowl with the grated cabbages. Pile the kale up on a cutting board, thinly slice the leaves crosswise, and add to the bowl.

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.

Vegetable Coleslaw

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