Best Vegetable Coleslaw Recipes

Vegetable Coleslaw image

Provided by Ina Garten

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

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.

Vegetable Coleslaw (Barefoot Contessa) Ina Garten image

Provided by BarbryT

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

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 image

Provided by Martha Stewart

Number Of Ingredients 9

2 cups good-quality mayonnaise
1/4 cup Dijon mustard
1 tablespoon coarse mustard
2 tablespoons good-quality champagne vinegar or white-wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound white cabbage with green leaves (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 medium carrots, peeled and cut into 2-inch lengths

Steps:

Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

Spring Vegetable Coleslaw image

Provided by Mandy

Categories Greens

Time 6m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/4 cabbage, finely shredded
1/2 cucumber, diced
6 -8 mushrooms, sliced
1/2 carrot, grated
4 slices bacon, cooked & crumbled
2 stalks celery, chopped
1/4 cup coleslaw dressing