Instructions
- Mix the dressing ingredients together in a medium bowl.
- Cut the green and red cabbage into quarters and remove the cores. Starting with the green cabbage, use the slicing attachment on a food processor or mandolin slicer to thinly shred the leaves.
- Slice the red cabbage to the same thickness, but rinse the red cabbage in cold water and drain well before placing both cabbages in a large mixing bowl.
- Add the shredded carrots to the bowl.
- Pour the dressing over the cabbage and carrots. Toss thoroughly to coat all the vegetables evenly.
- Cover and refrigerate until ready to serve. For the best texture and color, serve within 6–8 hours (see recipe tip).
Dressing
Coleslaw
Special Equipment
- Food processor or mandoline slicer
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