Vegetable Coleslaw

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 5  carrots 
• 1 teaspoon celery salt 
• 2 teaspoons celery seeds 
• 2 tablespoons cider vinegar 
• 0.3 cup dijon mustard 
• 0.5 teaspoon kosher salt 
• 2 cups mayonnaise good
• 0.8 pound cabbage red ()
• 1 tablespoon sugar 
• 1 pound cabbage white ()

Equipment

• food processor
• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. Fit a food processor with the thickest slicing blade.
3. 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.
4. 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.
5. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper.
6. Pour enough of the dressing over the grated vegetables to moisten them.
7. Serve cold or at room temperature.