Classic Coleslaw
This tangy and crunchy coleslaw recipe is a refreshing addition to any meal. With a vibrant mix of shredded cabbage, grated carrots, and diced bell peppers, this dish is a colorful and flavorful side that's perfect for picnics, barbecues, or as a light and healthy accompaniment to your favorite dishes. The creamy seasoned mayonnaise dressing adds a zesty kick to the vegetables, making this coleslaw a delightful treat for your taste buds.
— Constant Cookbook
Ingredients
- 1 head green cabbage, about 2 1/4 lb., tough outer leaves removed
- 2 carrots, peeled and grated on large holes of box grater (about 1 cup)
- 1 green bell pepper, stemmed, seeded and finely diced (about 1 cup)
- 1/4 large white onion
- 2 egg yolks
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 2 cups canola oil
- 1 Tbs. celery seeds
- 1 tsp. coarse or kosher salt
- 1/8 tsp. freshly ground white pepper
- 1/2 cup sugar
Instructions
- Quarter the cabbage and cut out the stem portions. Working with one section at a time, shred the cabbage, cut side down, on a mandoline fitted with the straight blade attachment set to 1/8-inch thickness. You should have about 12 cups. Transfer the cabbage to a large bowl and add the carrots and bell pepper.
- Holding a box grater over the bowl, grate the onion on the side with the large holes and let the onion and its juices fall into the bowl.
- In another bowl, combine the egg yolks, mustard and half of the vinegar, whisking to thoroughly combine. Slowly drizzle in the oil in a thin, steady stream, whisking constantly to emulsify the oil into the egg mixture. After half of the oil has been incorporated, whisk in the remaining vinegar and then continue whisking in the remaining oil, which can now be added more quickly. Alternatively, prepare the seasoned mayonnaise in a food processor fitted with the metal blade.
- Fold in the celery seeds, salt, white pepper and sugar and pour the seasoned mayonnaise over the shredded vegetables. Toss to coat all the ingredients. Cover and refrigerate for at least 3 hours before serving. Serves 8.
- Recipe courtesy of The Workshop Kitchen.
Yield
Serves 8.
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