My Quick Chopped Coleslaw
Recently I have been making coleslaw in the food processor, which is idiotically simple. I either make a mayonnaise in the processor, then add chunks of cabbage and process until it is finely chopped, or chop the cabbage and mix it with mayonnaise. If you don’t have a food processor, first shred the cabbage and then chop it very fine with a large knife.
Total Timeunder 30 minutes
OccasionFamily Get-together, game day
Recipe Courseside dish
Dietary Considerationgluten-free, lactose-free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, crunchy, savory, tangy
Type of Dishsalad
- ½ head firm white cabbage, trimmed of limp or discolored leaves, stalk and hard core
- 1 cup mayonnaise
- Salt, freshly ground black pepper (optional)
Cut the cabbage in chunks, put it in the work bowl of the processor fitted with the steel blade, and process until finely chopped, then mix with the mayonnaise. Taste for seasoning. If the mayonnaise is well seasoned, you may not need any.
Coleslaw with Yogurt Mayonnaise: Combine the chopped cabbage with ½ cup mayonnaise and ½ cup yogurt.
Coleslaw with Mustard Mayonnaise: Add 1 tablespoon Dijon mustard to the mayonnaise.
Coleslaw with Green Onions or Chives: Add ½ cup finely cut green onions or chives to the slaw.
Coleslaw with Carrots and Radishes: Add 1 cup shredded raw carrot and ½ cup thinly sliced radish to the slaw.
Coleslaw with Carrots and Peppers: Instead of the radish, add ½ cup roasted, peeled, and shredded red or green sweet peppers with the carrots.
Shrimp (or Crabmeat or Tuna) Coleslaw: Fold 1½ to 2 cups tiny shrimp, lump crabmeat, or drained, flaked tuna into the slaw.
Dilled Coleslaw: Add 2 tablespoons chopped fresh dill to the slaw.
1981 James Beard