Coleslaw - Mike's Special by
FOR THE SLAW
1 small or 1⁄2 large head green cabbage (about 11⁄2 pounds) 1⁄2 red bell pepper
FOR THE DRESSING
1⁄4 cup yellow mustard
1⁄4 cup mayonnaise
1⁄4 cup sugar
1⁄4 cup distilled white vinegar 1⁄2 teaspoon celery seed
1⁄2 teaspoon freshly ground black pepper, or more to taste Salt
small or 1⁄2 large head green cabbage (about 11⁄2 pounds) 1⁄2 red bell pepper
⁄4 cup yellow mustard
⁄4 cup mayonnaise
⁄4 cup sugar
⁄4 cup distilled white vinegar 1⁄2 teaspoon celery seed
⁄2 teaspoon freshly ground black pepper, or more to taste Salt
Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl.
2. Cut the bell pepper into the finest possible dice.
3. Make the dressing: Place the mustard, mayonnaise, and sugar in a nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper. Add the chopped cabbage and diced bell pepper and stir to mix. Taste for seasoning, adding salt and more pepper as necessary. The slaw can be made up to 1 day ahead.