Creamy Cole Slaw
by Sara Foster, Foster’s Market, Durham, N.C.
This go-to slaw goes well with everything. You can add diced bell peppers for a little more crunch, or jalapeños for a little spice.
- ½ head green cabbage, cored and cut into quarters
- 2 carrots, peeled and ends removed
- Sea salt and freshly ground black pepper to taste
- ¼ cup chopped parsley
- Creamy Slaw Dressing (recipe follows)
Run the cabbage and carrots through the food processor using the grate blade, or grate using a hand grater. Transfer to a large bowl and season with salt and pepper. Add the parsley and half the dressing and stir to combine. Taste for seasoning and add more dressing, salt, and pepper if desired. Cover and refrigerate until ready to serve.
Creamy Slaw Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- Sea salt and freshly ground black pepper to taste
In a small bowl, combine mayonnaise, mustard, vinegar, sugar, salt, and pepper and whisk until combined. Refrigerate in an airtight container until ready to use.