About Recipes Weekly Menu Rick's Specialty Market
Login Register
Home About Recipes Weekly Menus Rick's Specialty Market Register Login

Vegetable Coleslaw

(Serves 8 - 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, Dukes or homemade 

1/4 cup Dijon mustard 

1 tablespoon sugar 

2 tablespoons cider vinegar 

2 teaspoons celery seeds

1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper

Directions

Step 1: Fit a food processor with the slicing blade.

Step 2: Cut both cabbages into small wedges and place them horizontally in the feed tube. Process the cabbages in batches and transfer to a large bowl. Next, fit the food processor with the grating blade.

Step 3: Cut the carrots in 3½-inch lengths and place them in the feed tube so they are lying on their sides. Or using a vegetable peeler, just peel into strips. Process and add the carrots to the bowl with the cabbages.

Step 4: Pile the kale up on a cutting board, thinly slice the leaves crosswise, and add to the bowl. 

Step 5: In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper.

Step 6: Pour the dressing over the vegetables and toss well.

Step 7: Refrigerate for a few hours, toss, taste for seasonings, and serve cold or at room temperature. 

Categories

Side Dish

Vegetarian

Veggies

Similar Recipes

Tomatoes and Eggs

Tarragon Carrots with Green Beans

Sweet Onion Pie

Cold Cucumber Soup with Yogurt and Dill

Tomato Olive Quiche