Vegetable Coleslaw

• 1 pound white cabbage (1/2 small head)
• 3/4 pound red cabbage (1/2 small head)
• 5 carrots
• 2 cups good 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 black pepper

1. Fit a food processor with the thickest slicing blade.
2. Cut the cabbages into small wedges and place horizontally into the feed tube.
3. Process in batches.
4. Next, fit the food processor with the grating blade.
5. Cut the carrots in half and place in the feed tube so they are lying on their sides.
6. Process in batches and mix in a bowl with the grated cabbages.
7. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper.
8. Pour enough of the dressing over the grated vegetables to moisten them.
9. Serve cold or at room temperature.

white cabbage, red cabbage, carrots, mayonnaise, dijon mustard, sugar, cider vinegar, celery seeds, celery salt, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ina-garten/vegetable-coleslaw-recipe2.html (may not work)