Festive Coleslaw

Ingredients

For the dressing:

• 1 cup vegetable oil
• 1 tablespoon sugar
• ⅓ cup cider vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon celery seed
• 1 tablespoon prepared horseradish
• 1 teaspoon salt
• ¼ teaspoon freshly ground white pepper

For the slaw:

• 2 heads green cabbage, about 3 pounds each
• 1 head red cabbage, about 3 pounds
• 3 cups red onion (3 large ones), thinly sliced
• 6 carrots, peeled and shredded
• 3 large red peppers, seeded and cut into thin strips
• ½ cup chopped fresh dill
• ¼ cup chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (25 servings)

    145 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 156 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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25 servings

Preparation

1. Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
2. Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.