Barefoot Contessa Vegetable Coleslaw
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fit a food processor with the thickest slicing blade. Cut cabbages into small wedges and place horizontally into feed tube. Process in batches. Next, fit food processor with grating blade. Cut carrots in half and place in 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 mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, kosher salt and pepper. Pour enough of dressing over grated vegetables to moisten them. Serve cold or at room temperature.
Makes 8 to 10 servings From “The Barefoot Contessa Cookbook,” Ina Garten