Vegetable Cole Slaw
INGREDIENTS
1 pound white cabbage (1/2 small head)
¾ pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
¼ cup Dijon mustard
1 Tbsp sugar
2 Tbsp cider vinegar
2 tsps celery seeds
1 tsp celery salt
½ tsps kosher salt
½ tsps 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 rube. 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 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.
