Garden Coleslaw For 2 Recipes

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

Steps:

• 1. Make dressing first. Put all ingredients in a jar, or I used my Pampered Chef dressing mixer.
• 2. Using mixer plunger, mix ingredients until smooth, or put lid on jar and shake until smooth.
• 3. Put dressing in refrigerator while shredding cabbage & carrot. Use an extra large bowl. It makes mixing easier and less messy.
• 4. Drizzle dressing over cabbage & carrots. I only used about 1/2, but adjust to your liking.
• 5. Put is serving bowl and enjoy.

Steps:

• If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
• In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
• Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
• Preparation Time is about 10 minutes if using the store bought slaw mix.