(Serves 8 - 10)
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
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
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.