COLESLAW VEGETABLES RECIPES

VEGETABLE COLESLAW RECIPE | MARTHA STEWART

Vegetable Coleslaw Recipe | Martha Stewart image

This coleslaw has a dressingseasoned with mustard and Champagnevinegar.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

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

Steps:

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.

VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN RECIPE ...

Vegetable Coleslaw (Barefoot Contessa) Ina Garten Recipe ... image

I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb white cabbage (1/2 small head)
3/4 lb red cabbage (1/2 small head)
5 carrots
2 cups mayonnaise (I recommend Hellman's with a squeeze of lemon)
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
1/2-1 teaspoon celery salt, to taste
2 teaspoons celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Shred the cabbages.
Grate the carrots.
Combine cabbages and carrots.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
Pour enough of the dressing over the vegetables to moisten them.
Chill. Serve cold or at room temperature.

Nutrition Facts : Calories 285.9, FatContent 20.2, SaturatedFatContent 2.9, CholesterolContent 15.3, SodiumContent 663.3, CarbohydrateContent 26.5, FiberContent 3.6, SugarContent 11, ProteinContent 2.7

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VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN RECIPE ...

I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 285.9 per serving

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