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Categories:
white cabbage red cabbage carrots mayonnaise Dijon mustard sugar cider vinegar celery seeds celery salt kosher salt freshly ground black pepper
Viewed: 53 - Published at: 6 years agoIngredients
- 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
Method
- 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.
