This recipe is from The Barefoot Contessa cookbook. The original recipe calls for full fat mayonnaise, but I prefer to use reduced fat mayo and the result is just as good! I also add dried cranberries to mine as an added sweet surprise!
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
2 cups mayonnaise
1/4 cup dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches as mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.