Vegetable Coleslaw

Serves 8 to 10

This coleslaw is a Barefoot Contessa classic. It is like traditional coleslaw, but has a lot more flavor. The vegetables can be sliced by hand, but I find it's faster to use food processor.

1 lb. white cabbage (1/2 small head)
3/4 lb. red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 TBS sugar
2 TBS cider vinegar
2 tsp celery seeds
1 tsp celery salt
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Fit a food processor with the thickest slicing blade. Cut the cabbage 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 fed tube so they are lying on their sides. Process in batches and mix n 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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