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Ina Garten Vegetable Coleslaw |
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| Serves 8 - 10 |
Prep 15 mins |
No cook |
Easy |
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My rating |
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Ingredients |
1/2 small head white cabbage
1/2 small head red cabbage
5 kale leaves, ribs removed (optional)
5 carrots
350ml good mayonnaise
15ml Dijon mustard
1 tbsp caster sugar
2 tbsp cider vinegar
1 tsp celery seeds
1 tsp celery salt
1/4 tsp salt
1/4 tsp freshly ground black pepper
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Adapted from Ina Garten's recipe |
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Fit a food processor with a
thin slicing blade. Cut the cabbages into small wedges
and place horizontally into the feed tube. Process in
batches.
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Next, fit the food processor
with the grating blade of your choice. 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. If
using, pile the kale up on a cutting board, thinly slice
the leaves crosswise, and add to the bowl
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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.
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