Vegetable Coleslaw

As with most Barefoot Contessa recipes, this makes A LOT. I halved the recipe and there was still lots. I also cut the amount of mayo and mustard in half and it was still plenty dressed! It was ok. Not great. I'm not sure it was worth the mess when you can buy shredded cabbage and carrots and some pretty good slaw dressings as well.

As with most Barefoot Contessa recipes, this makes A LOT. I halved the recipe and there was still lots. I also cut the amount of mayo and mustard in half and it was still plenty dressed! It was ok. Not great. I'm not sure it was worth the mess when you can buy shredded cabbage and carrots and some pretty good slaw dressings as well.

This is so easy since it gets shredded in the food processor. As with so many of Ina's recipes, it makes MUCH more than you plan for. It's nice served with fish and chicken.

I liked Ina's suggestions for shredding the cabbage using the slicing blade of the food processor and putting the wedges in horizontally. This resulted in long strips that really enhanced the coleslaw, I thought. It didn't work as well for the carrots -- the slices were too thick -- so I ended up grating them after all. I don't care for mayonnaise-based dressings anymore, so I ended up substituting a modified version of Thomas Keller's coleslaw dressing.

Easy to make and has more flavor than traditional coleslaw.