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Eileen's Coleslaw

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"Eileen Hill was a neighbor of ours in her eighties who lived directly across the street from us in Arlington, Virginia. We bought the house in which she grew up, built by her father in 1919. During our renovation, she brought over food for us, including what she called 'Eileen's famous coleslaw.' The slaw is finely chopped, almost minced. I thought I preferred coarsely chopped coleslaw, but this indeed turns out great (and a food processor is a great help with all the chopping). Her thoughts on our renovation? 'You made my old house well again.'"

List of Ingredients

â—¦ 1 large head cabbage, cored and coarsely chopped (about 9 cups)
â—¦ 1 medium onion, coarsely chopped
â—¦ 2 green bell peppers, seeded and cut into chunks
â—¦ 2 carrots, trimmed, peeled, and cut into chunks
â—¦ 2 celery stalks, trimmed and cut into chunks
â—¦ 2 tablespoons apple cider vinegar
â—¦ ¼ cup sugar
â—¦ 1 tablespoon kosher salt
â—¦ 1 tablespoon freshly ground black pepper
â—¦ ½ cup mayonnaise, plus more as needed
â—¦ 1 tablespoon celery seed


Recipe

Working in batches as needed, pulse the cabbage in a food processor just until finely chopped. Transfer the cabbage to a large mixing bowl. Repeat with the onion, pulsing it until finely chopped, and add it to the cabbage. Continue to pulse (separately) the bell peppers, the carrots, and finally the celery. Mix all the finely chopped items together until well combined.

Add the vinegar to the bowl and stir. Add the sugar, salt, black pepper, mayonnaise, and celery seed, mixing until evenly distributed. If the slaw does not seem well coated, add a little more mayonnaise.

Cover and refrigerate for 1 hour, restirring before serving.
The slaw can be refrigerated for up to two days.

Serves 6 to 8