Creamy Classic Coleslaw

This holds up well for a big group. Use the shredding blade of the food processor on the vegetables to make this very quickly.

Serves 8–10

Ingredients

1⁄2 red cabbage, tough outer leaves removed

1 head Chinese cabbage, tough outer leaves removed

3 carrots, peeled and grated

1 sweet onion, or to taste, peeled and sliced paper thin

12 radishes, ends removed, sliced thinly

1 cup mayonnaise

1⁄4 cup white wine vinegar

1 teaspoon Dijon-style prepared mustard

1 teaspoon caraway seeds

Salt and pepper to taste

  1. Shred the cabbages in batches, using the food processor. Place in a large, chilled bowl. Toss in the rest of the vegetables.

  2. Mix together the mayonnaise, vinegar, mustard, caraway seeds, salt, and pepper. Keep chilled until ready to serve.

Cool Cabbage

The name “coleslaw” comes from the Dutch term koolsla, which means, “cool cabbage.” The term was adapted in the United States in the late nineteenth century. Coleslaw salad is made with shredded cabbage mixed with mayonnaise as well as a variety of ingredients.