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Gallery Vegetable Coleslaw Credit: Minh + Wass Recipe Summary Servings: 12

Ingredients FOR THE DRESSING 2 cups good-quality mayonnaise 1/4 cup Dijon mustard 1 tablespoon coarse mustard 2 tablespoons good-quality champagne vinegar or white-wine vinegar FOR THE SEASONING 1 teaspoon salt 1/2 teaspoon freshly ground pepper FOR THE VEGETABLES 1 pound white cabbage with green leaves (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 medium carrots, peeled and cut into 2-inch lengths

Gallery Vegetable Coleslaw Credit: Minh + Wass

Recipe Summary Servings: 12

Vegetable Coleslaw      Credit: Minh + Wass  

Vegetable Coleslaw

Credit: Minh + Wass

Vegetable Coleslaw

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2 cups good-quality mayonnaise 1/4 cup Dijon mustard 1 tablespoon coarse mustard 2 tablespoons good-quality champagne vinegar or white-wine vinegar

  • 1 teaspoon salt 1/2 teaspoon freshly ground pepper

  • 1 pound white cabbage with green leaves (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 medium carrots, peeled and cut into 2-inch lengths

Directions

Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.

In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

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All Reviews for Vegetable Coleslaw

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All Reviews for Vegetable Coleslaw

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