Vegetable Coleslaw Barefoot Contessa Ina Garten Food

VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN

Vegetable Coleslaw (Barefoot Contessa) Ina Garten 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.

Provided by BarbryT

Categories Vegetable

Time 1h15m

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.

VEGETABLE COLESLAW

Vegetable Coleslaw image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

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