We're now in the dog days of summer.
Cole slaw weather.
I remember my grandmother making the stuff by hand. She used one of those old grater/shredders and by the time she was done preparing the cabbage and carrots, her hands were rough and red.
This recipe was much easier. It's basically hers, except I use two kinds of cabbage, which I think makes the dish prettier.
And of course, I use a food processor (slicing disc). Better on the hands! Much less time. Much less mess. Tastes the same as I remember.
TWO CABBAGE COLE SLAW
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 3 medium carrots, shredded
- 2 scallions, shredded
- 3/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 teaspoons dry mustard
- 1 teaspoon sugar
- 1 teaspoon celery seed
- salt and freshly ground black pepper to taste
Place the cabbages, carrots and scallions in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard, sugar and celery seed together and pour over the vegetables. Toss the ingredients, sprinkle with salt pepper to taste. Let rest for at least 15 minutes before serving.
Makes 8 servings