Ina Garten Vegetable Coleslaw

Ina Garten vegetable coleslaw is a crunchy, tangy salad with white cabbage, red cabbage and carrots in a creamy Dijon dressing that comes together in 30 minutes. It's an easy salad for summer cookouts, picnics or potluck nights, and it's make-ahead friendly too.

Feed the cabbage and carrots into the food processor horizontally, because that is what gives you long, even shreds. Drop them in upright and you get short, ragged bits that go limp under the dressing.

Ina Garten calls this a Barefoot Contessa classic, and it tastes like traditional coleslaw with a lot more flavor. The Dijon, celery seeds and celery salt do that work, which is why this version stands out from the plain mayo slaws.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Vegetable Coleslaw

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking timeminutes

Calories

290

kcal

Long shreds of white cabbage, red cabbage and carrot stay crisp under a creamy dressing sharpened with Dijon and cider vinegar. Toss just enough dressing to coat them, then serve it cold or at room temperature.

Ingredients

• 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
  

Directions

• Slice the cabbage: Fit a food processor with the thickest slicing blade, then cut 1 pound white cabbage and 3/4 pound red cabbage into small wedges. Lay them horizontally in the feed tube and process in batches.
• Grate the carrots: Switch to the grating blade and cut the 5 carrots in half. Place them on their sides in the feed tube, process in batches, then mix them in a bowl with the shredded cabbages.
• Make the dressing: Whisk 2 cups mayonnaise, 1/4 cup Dijon mustard, 1 tablespoon sugar and 2 tablespoons cider vinegar in a medium bowl. Then add 2 teaspoons celery seeds, 1 teaspoon celery salt, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper, and keep whisking until smooth and speckled.
• Dress the slaw: Pour enough dressing over the grated vegetables to moisten them. Toss well, then serve it cold or at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this coleslaw ahead of time?

Yes, shred the vegetables a day early and keep them in the fridge under plastic wrap. Stir in the dressing close to serving time so the slaw stays crisp.

Why should I keep the red cabbage separate?

Red cabbage bleeds its color, so it will turn the white cabbage and carrots pink if they sit together. Store it in its own wrap and mix everything just before dressing.

Can I slice the vegetables by hand instead of using a food processor?

Yes, a sharp knife or box grater works fine. It just takes longer, and the food processor is faster for this much cabbage.

How do I get long shreds instead of short pieces?

Place the cabbage wedges and carrot halves horizontally in the feed tube. Lying on their sides, they shred lengthwise and stay long.

How much dressing should I use?

Add just enough to moisten the vegetables, which is often less than the full batch. Too much turns the slaw soggy, so toss gently and add more only if it looks dry.