Recipe of the Month: Vegetable Coleslaw

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What you need:

1 pound white cabbage (1/2 small head)

3/4 pound red cabbage (1/2 small head)

5 carrots

2 cups mayonnaise

1/4 cup dijon mustard

1 tablespoon sugar

2 tablespoons cider vinegar

2 teaspoons celery seed

1 teaspoon celery salt

1/2 teaspoon kosher salt

1/2 teaspoon 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 tube, process in batches

Fit the food processor with a grating blade

Cut the carrots in half and place in the feed tube so they are laying on their side

Process in batches and mix in a bowl with the 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!

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