If you’ve been looking for an excuse to buy a food processor, this is just the ticket. However, if you insist on doing this by hand, you might want to keep the band-aids handy as it will require a LOT of grating and chopping. This coleslaw has all of the cabbage (and more) of a traditional recipe, with a sweet, tangy dressing that even people who don’t like coleslaw will enjoy.
Ingredients
- 1/2 Large Head of Green Cabbage
- 1/4 Large Head of Red Cabbage (Who are we kidding? It’s purple!)
- 4 Large Carrots
- 1/2 inch Center Slice of a Large Onion
- 1/3 cup White Sugar
- 1/2 tsp. Salt
- 1/4 tsp. Ground Black Pepper
- 1/4 cup Whole Milk
- 1/2 cup Mayonnaise
- 1/4 cup Buttermilk
- 1 1/2 tbsp. White Wine Vinegar
- 2 1/2 tbsp. Lemon Juice
Directions
- Slice the Green Cabbage and Red Cabbage into sections suitable for your food processor, removing the toughest part of the center cores and stems.
- Run the Onion, Green Cabbage, Red Cabbage, and Carrots through the food processor using the grater attachment. (If you have a small food processor, you can do this in several batches.)
- Transfer vegetable mixture to a large bowl, and mix until all vegetables are distributed evenly.
- In a separate bowl, combine sugar, salt, ground black pepper, milk, mayonnaise, buttermilk, white wine vinegar, and lemon juice, and whisk together until thoroughly combined.
- Pour over vegetable mixture and mix until all vegetables are well coated.
- Cover and refrigerate at least one hour or overnight. The dressing will soak into the vegetables and will turn purple from the cabbage, too!
- Toss to ensure even distribution of the dressing before serving.
Sneaky Trick: If you want a finer texture for your slaw, chop everything in the food processor a second time using the chopping blade after grating. If you want a chunkier texture, use the slicer attachment instead of the grater attachment. The world is your oyster when you have a food processor!