(Serves 8 – 10)

Ingredients

1 pound white cabbage (1/2 small head) 

3/4 pound red cabbage (1/2 small head) 

5 carrots 

5 large kale leaves, ribs removed 

2 cups good mayonnaise, such as Hellmann’s, Dukes or homemade 

1/4 cup Dijon mustard 

1 tablespoon sugar 

2 tablespoons cider vinegar 

2 teaspoons celery seeds

1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper

Directions

Step 1: Fit a food processor with the slicing blade.

Step 2: Cut both cabbages into small wedges and place them horizontally in the feed tube. Process the cabbages in batches and transfer to a large bowl. Next, fit the food processor with the grating blade.

Step 3: Cut the carrots in 3½-inch lengths and place them in the feed tube so they are lying on their sides. Or using a vegetable peeler, just peel into strips. Process and add the carrots to the bowl with the cabbages.

Step 4: Pile the kale up on a cutting board, thinly slice the leaves crosswise, and add to the bowl. 

Step 5: In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper.

Step 6: Pour the dressing over the vegetables and toss well.

Step 7: Refrigerate for a few hours, toss, taste for seasonings, and serve cold or at room temperature.