Vegetable Coleslaw (Barefoot Contessa) Ina Garten

BarbryT's Note:

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 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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

Directions:

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

Reviews

[Blue Plate Special]

Was looking for a recipe that used red cabbage, but was a bit disappointed with the flavors in this one. Did not have celery salt, but added ground celery seed. More mayo than necessary.

[cucinatrix]

Very good flavors. I used only half the amount of dressing in proportion to the cabbage as called for, and just about half the sugar, and less carrot, because I prefer slaw more crunchy than creamy, and not much sweet. Really pretty on a plate.

[samanthaflo]

I had the ingredients for the dressing when I discovered my friend had already made coleslaw for the BBQ, so I made it as a potato salad and it was divine! DD can't stop eating it. I can't wait to try it with the cabbages etc.