Vegetable coleslaw from The Barefoot Contessa Cookbook (page 107) by Ina Garten

  • red cabbage
  • carrots
  • celery seeds
  • mayonnaise
  • Dijon mustard
  • apple cider vinegar
  • celery salt
  • white cabbage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on January 22, 2021

    This is a nice coleslaw but I did eyeball a bowl of veg for 2 (and included thinly sliced red onion & red peppers). 1/4 of the dressing made enough for last night's dinner for 2 with leftovers for at least one more round of the same amount of veg. Definitely repeat worthy.

  • Beebopalulu on January 18, 2020

    Good flavour but makes far too much dressing for quantity of vegetables.

  • anya_sf on January 09, 2020

    I'm not a huge coleslaw fan, but this was very good, although I just made 1/4 of the dressing (without celery seeds - didn't have), mixed with 12 oz packaged broccoli slaw.

  • twoyolks on November 15, 2016

    This is a decent coleslaw. It's a little unusual to have mustard in the dressing but it works pretty well. I don't think slicing the cabbage in food processor yields thin enough slices for a proper coleslaw.

  • raybun on November 06, 2016

    This is my go-to coleslaw every time I make pulled pork. Just perfect!

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