Vegetable Coleslaw
adapted from The Barefoot Contessa Cookbook©
The cabbage and carrots can be shredded by hand or by using a food processor.
3 cups shredded white cabbage
1 cup shredded red cabbage
2 1/2 carrots, julienned
1 cup mayonnaise
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp. celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 cup mayonnaise
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp. celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
- Combine the cabbages and carrots in a large bowl.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, 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.
Enjoy!
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