Coleslaw Recipe

Some of you, after reading my post “If life gives you cabbage…make coleslaw” have asked me for the recipe.

I contacted Chef Central and they kindly gave me permission to share it with you. I highly recommend their teen summer cooking camps!

Colorful Coleslaw – 12 servings (Courtesy of Chef Central

1/4 head green cabbage, shredded; 1/4 head red cabbage, shredded; 1/2 cup carrots, grated; 12 oz baby spinach, chiffonade; 1/3 cup onion, diced; 1/2 cup red bell pepper, diced.

1/3 cup mayonnaise; 1/3 cup vegetable oil; 1/3 cup white vinegar; 3 TBSP sugar; 1 1/2 tsp mustard, yellow or Dijon; 1/4 tsp celery seeds; 1 tsp (I use 1/2 tsp) cayenne pepper; salt and pepper to taste.

In a small bowl combine the mayonnaise, oil, vinegar, sugar, mustard, and celery seeds. In a large bowl mix the cabbages, carrots, spinach, onion, and bell pepper. Gradually add the mayonnaise dressing while mixing, making sure not to oversaturate the vegetables. All of the dressing does not have to be added, just make sure that when you are done you season with salt and pepper and refrigerate for a few hours before serving.






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