Vegetable Coleslaw (Barefoot Contessa) Ina Garten

I consider this the world’s best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.


  • 1lb white cabbage (1/2 small head)
  • 34lb red cabbage (1/2 small head)
  • 5carrots
  • 2cups mayonnaise (I recommend Hellman’s with a squeeze of lemon)
  • 14cup Dijon mustard
  • 1tablespoon sugar
  • 2tablespoons cider vinegar
  • 12-1teaspoon celery salt, to taste
  • 2teaspoons celery seeds
  • 12teaspoon kosher salt
  • 12teaspoon fresh ground black pepper


  1. Shred the cabbages.
  2. Grate the carrots.
  3. Combine cabbages and carrots.
  4. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
  5. Pour enough of the dressing over the vegetables to moisten them.
  6. Chill. Serve cold or at room temperature.

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