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Vegetable Coleslaw

Vegetable Coleslaw

Photography: Minh + Wass

Source: Martha Stewart Living, July 2001


For the Vegetables

  • 1 pound white cabbage with green leaves (1/2 small head)
  • 3/4 pound red cabbage (1/2 small head)
  • 5 medium carrots, peeled and cut into 2-inch lengths

For the Dressing

  • 2 cups good-quality mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon coarse mustard
  • 2 tablespoons good-quality champagne vinegar or white-wine vinegar

For the Seasoning

  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is laying
    flat against blade; pulse to shred. Transfer carrots to bowl with cabbage.

  2. In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

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