Growing up, whenever I saw coleslaw on a restaurant menu or a buffet spread, I typically associated it with being flat-out gross, ho-hum and bland, or too fatty.
I’ve always pretty much avoided eating or making it, until now – now that I have a food processor (and not to mention, now that I discovered Miracle Whip!).
My food processor is like my second husband. I looooove him…err, I mean, ‘it.’
I own the Cuisinart Elite 12-Cup Food Processor. With a smaller 4-cup work bowl nested inside the larger 12-cup bowl, plus additional slicing and shredding discs, it’s like having multiple food processors in one. It’s super easy to seal tight, process, pour, and clean. Need I sing its praises more? The larger 14-cup model is a great option too.
Anyway, back to the coleslaw. So you’ve gotta try this people. Your guests will love it.
It is so festive and colorful, and not only does it look pretty, it tastes awesome.
While this recipe can certainly be made by chopping the veggies by hand, it is way easier (not to mention way more satisfying) to pulse the veggies through a food processor fitting with a shredding/julienne disc.
What makes it even better is the tangy homemade buttermilk dressing, which elevates the slaw into an impressive side dish that you can be proud to serve on your buffet alongside some pulled barbeque chicken or pork at your next game-day bash.
Trust me: you’ll thank yourself for not caving in and using the pre-made coleslaw mix and store-bought dressing. Making it on your own is so much fresher and tastier!
peaches and cake
Fresh Veggie Coleslaw
Adapted from Allrecipes.com
Makes a huge bowl of coleslaw (about 16 servings)
- 1 medium head cabbage, shredded *See note below about preparing the veggies.
- 2 medium-large carrots, shredded
- 2 medium red bell peppers, julienned
- 1 medium red onion, finely chopped
- 1/3 cup green onions (scallions)
- 1/4 cup chopped fresh parsley
DRESSING *Warning: This may make more dressing than needed. Add in increments until the coleslaw holds the dressing, but is not swimming in it.
- 1/3 cup skim milk
- 1/3 cup low-fat buttermilk
- ¾ cup Miracle Whip
- ½ cup sugar or ¼ cup Splenda Sugar Blend
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons vinegar (white distilled vinegar is good here)
- ¾ teaspoon salt
- ¾ teaspoon celery seed or celery salt
- Few grinds of fresh ground pepper
- To prep the vegetables (try to use a food processor whenever you can to make the process easier):
- Cabbage: Cut the cabbage into chunks and run through a food processor fitted with a shredding disc, or finely slice with a sharp knife.
- Carrots: Run the carrots through a food processor fitted with a shredding disc, or grate with a box grater.
- Red bell pepper: Cut into chunks and pulse in a food processor fitted with a julienne disc (do not use the standard knife blade of a food processor, or else it will turn to mush), or thinly slice by hand with a sharp knife.
- Red onion: Cut the onion into chunks and pulse in a food processor fitted with a standard knife blade (do not pulverize the onion – leave it a little chunky), or dice by hand.
- Green onions: Thinly slice with a knife.
- Parsley: Pulse in a food processor, or chop with a knife
- Combine the cabbage, carrots, red onion, red pepper, green onions, and parsley in a large bowl.
- Wipe your food processor clean. Combine dressing ingredients in the food processor (or blender); process until smooth.
- Pour dressing over vegetables in increments, being careful not to overdress it. You want the coleslaw to just hold the dressing, but not be swimming in it. Toss to coat. Reserve or discard or any leftover dressing.
- Cover and refrigerate several hours or overnight. Stir before serving.