It’s my turn to make Friday night family supper at our home tomorrow night, so I made my version of the vegetable coleslaw that’s in the Barefoot Contessa Cookbook. I always like to make cold salads like coleslaw and potato salad the day before they’re served, because they always seem to just taste better the next day. This is *so good*.
Ingredients (mine is slightly different from Ina’s -her recipe is here):
1/2 head white cabbage
1/2 head red cabbage
2 cups mayonnaise
1/3 cup Creole mustard
1 tbsp sugar
2 tbsp apple cider vinegar
3 tsp celery seeds
salt and pepper
What makes this slaw so great is that you cut everything lengthwise/horizontal so that when you process it in the Cuisinart (use the thick cutting blade), it makes nice long strips. Here’s how the carrots look when they’re in the processor tube:
Slice the carrots and the red and white cabbage in the Cuisinart:
Mix all together in a huge bowl (this recipe makes enough to serve about 8-10), then in a medium bowl whisk together all the other ingredients. Add salt and pepper to taste. Add most of the dressing to the large bowl and mix well, then see if you want to use all of it (depending on how big the cabbages are, you may or may not need all the dressing).
I put it in the refrigerator and serve it super-cold the next day.