We received a head of cabbage in our CSA basket this week, so I thought coleslaw would be nice as a side dish with our Fourth of July dinner on the patio. I’ve made Ina’s recipe as written before, so this time I used the entire head of white cabbage instead of splitting between white and red cabbages, and I had extra herbs in my fridge that I added to brighten up the flavor a bit. I also didn’t use all of the dressing. I don’t like too much mayonnaise in my coleslaw, and there was enough to coat the veggies with extra left.
Adapted from: Vegetable Coleslaw, The Barefoot Contessa Cookbook
1 pound white cabbage (½ small head)
¾ pound red cabbage (½ small head)
½ cup fresh flat-leaf parsley, chopped
½ teaspoon fresh thyme, chopped
2 teaspoons fresh dill, chopped
2 cups good mayonnaise
¼ cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon lemon pepper
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 and fresh herbs.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, pepper, and lemon pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.