Slaw

So I've been itching to make coleslaw for a while now, and I finally got off my lazy ass to do it. I took an Ina Garten recipe I found on smittenkitchen. Let me just echo what she says....this makes a shit-ton of slaw, so be prepared. In fact, I have so much slaw sitting in my fridge it's kinda ridiculous...I hope the roomies are up to the challenge! After contemplating the food processor for a bit, I ended up slicing the cabbage by hand. It wasn't that bad at all, kind of tedious but I had a little internet radio to keep me company.

Now, just to explain, I have a bit of a problem with mayonnaise...I usually hate it, but in small doses its ok. So I halved the dressing recipe and still ended up with a lot. (The halved recipe is below.) Upon tasting it, for a single serving (about 3/4 c I would say) use 1 tsp or less of the dressing, just enough to hold it together. Then it's actually pretty tasty!

There's also another recipe below, a mayonnaise-free option. It's also a bit sweet if you like that kind of thing. It kinda works better as a dip than a dressing, the flavor gets lost amidst the cabbage and it doesn't hold it together at all.

Slaw

1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
4 - 6 carrots, grated


Ina Garten Coleslaw Dressing

1 c mayonnaise
1/8 c dijon mustard
1 tsp whole grain mustard
1 tbsp cider vinegar
3/4 tsp celery salt
1/2 tsp kosher salt
fresh pepper


Sweet Slaw Dressing

1 small onion, grated
1/4 c cider vinegar
1/4 c sugar
1 tsp celery seed
1 tsp salt

Combine the onion, vinegar and sugar. Let it sit for 15 minutes. Add the celery seed and salt.

UPDATE: Big ups to the roomies for helping me tackle the enormous amount of slaw. It has been successfully demolished. Now of course, we have a huge tupperware with nothing in it...suggestions for what to fill it with are welcome!