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Classic Coleslaw

Source of Recipe


From "Al Roker's Big Bad Book of Barbecue"



List of Ingredients



• For the Dressing:
  
• ½ cup mayonnaise
  
• ¼ cup canola oil, or other vegetable oil
  
• 2 Tbsp cider vinegar
  
• 2 tsp sugar, or more to taste
  
• 1 tsp Dijon mustard
  
• .
  
• For the Slaw:
  
• ¼ large green cabbage
  
• ¼ medium red cabbage
  
• 2 carrots, peeled
  
• ½ large Vidalia onion, peeled and thinly sliced
  
• ½ green bell pepper, stemmed, seeded and thinly sliced
  
• ½ red bell pepper, stemmed, seeded and thinly sliced
  
• ½ cup chopped parsley leaves
  






Instructions



1. For the Dressing:
   In a small bowl, whisk together all of the dressing ingredients. Cover and refrigerate for at least 30 minutes, and up to 2 days, for the flavors to blend.
   
   
2. Using a sharp knife, core the cabbages. Finely shred the cabbages with a sharp knife, or in the work bowl of a food processor fitted with a slicing blade. You should have about 5 cups of green cabbage and 4 cups of red cabbage. Shred the carrots in the food processor, or on the largest holes of a box grater. In a large bowl, mix together the cabbage, carrots, onion and bell peppers. (You can do this several hours ahead of time.) Cover the bowl with plastic wrap and refrigerate.
   
   
3. At least 30 minutes before serving, pour the dressing over the coleslaw; add the parsley, and toss. Serve at room temperature, or chilled, within 1 hour of adding the dressing.
   
   Makes 8 servings.