| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound white cabbage (1/2 small head)
- 3/4 pound red cabbage (1/2 small head)
- 5 carrots
- 2 cups good 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
Instructions
- 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. 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 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 361 |
| Total Fat | 36 g |
| Saturated Fat | 5 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 371 mg |
Reviews
My go-to recipe for slaw. Easy & a crowd pleaser!
Also have used the dressing on broccoli slaw. Yummy!
This is my Cole slaw go-to. So great with any kind of bbq, especially smoked meats. I only change it up by mixing both tri-color cabbage mix and broccoli slaw mix.
Perfect blend of sweet and sour, and not dripping with too much sauce!
So many compliments when I made it! Delicious!
Delicious, except the celery salt, I had all other ingredients. Just ordered celery salt. This coleslaw went well with curried goat served with saffron basmati rice
We love it
Generally, a big fan of Ina’s recipes but not this one. Thought maybe the recipe in her book was flawed. Too mayonnaise-y ; single note, ” down ” note. I now recall not caring for this slaw when served at her Hampton’s store. Made it for a party last night to go with BBQ chicken and it was NOT a hit. Stick with a vinegar based slaw !
Ina knows food. I don’t know why I bother searching for other recipes when hers always come out perfect. I have made this twice in the past month to go with pulled pork and it is the perfect complement. My food processor made shredding the vegetables very easy. The second time around, I made the dressing and kept it separate in the fridge. Then I just coat the cabbage when I’m ready to serve. Definitely prolongs the life of the dish and keeps it from getting soggy. Next time I’m going to give her blue cheese version a try.
This coleslaw is wonderful – very flavorful, crunchy, and colorful! Thank you, Ina.