Festive Coleslaw

By Molly O’Neill

Published August 29, 1998

Total Time
10 minutes, plus at least 1 hour's refrigeration
Rating
4(51)
Comments
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Featured in: Food; Cousin Cuisine

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Ingredients

Yield:25 servings

FOR THE DRESSING

  • 1 cup vegetable oil

  • 1 tablespoon sugar

  • ⅓ cup cider vinegar

  • 2 tablespoons whole-grain mustard

  • 1 tablespoon celery seed

  • 1 tablespoon prepared horseradish

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground white pepper

FOR THE SLAW

  • 2 heads green cabbage, about 3 pounds each

  • 1 head red cabbage, about 3 pounds

  • 3 cups red onion (3 large ones), thinly sliced

  • 6 carrots, peeled and shredded

  • 3 large red peppers, seeded and cut into thin strips

  • ½ cup chopped fresh dill

  • ¼ cup chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (25 servings)

14 grams carbs; 141 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 151 milligrams sodium; 3 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.

  2. Step 2

    Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.

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Ratings

4 out of 5
51 user ratings
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Comments

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mazzie319

Made as instructed but with already prepared bag of coleslaw veggies from WF. Didn’t have dill so put I dried dill which didn’t do anything for it. Next time would get fresh dill if possible. Also added some caraway seeds. JR liked.

elaine

No celery seed, added 1.5 tsp hotsauce and 1Tbs mayo

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