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 and 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.
Note: The vegetables can be grated a day ahead and stored, wrapped in plastic, in the refrigerator. Keep the red cabbage separate or it will turn the other vegetables pink.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 364.5mg||13 %|
|Potassium 352.1mg||9 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 11.9g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 74
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