Classic coleslaw
From Stoneledge Farm A food processor is faster, but many people think that the texture achieved with hand-shredding is much better and doesn’t take all that long. The carrots can be shredded by peeling off thin slices with a vegetable peeler.A variety of cabbages such as green, napa, savoy, and red cabbage can be mixed into the slaw. Raisins and dried cranberries can also be added.
Equipment
- Food processor (optional)
Ingredients
- 1 head cabbage finely shredded
- 1 large carrot finely shredded
- ¼ cup mayonnaise or light mayonnaise
- 1 TBS grated onion
- Sugar or honey to taste
- 2 TBS white vinegar
- 1 tsp dry mustard
- 2 tsp celery seeds
- Salt and freshly ground pepper
- 1 apple shredded, optional
Instructions
- Combine the shredded cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, onion, sugar, vinegar, mustard, celery seeds, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
- If you like, add shredded apple. If you are using an apple, make sure to cover the apple with the mayonnaise mixture so it does not darken.