Colorful Vegetable Coleslaw

(recipe from The Barefoot Contessa Cookbook)

Serves 8 to 10.

1 lb. white cabbage (1/2 small head)
3/4 lb. red cabbage (1/2 small head)
5 carrots
1 cup mayonnaise (I used tofu mayo, recipe in previous post)
1/4 cup Dijon mustard
1 Tbsp. sugar (I used agave syrup)
2 Tbsp. cider vinegar
2 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. ground black pepper

Fit a food processor with the thickest blade.  Cut the cabbages into small wedges and lace horizontally into the feed tube.  Process in batches.  Next, fit the food procesor with the grated blade.  Cut the carrots in half and place in the feed tube so they are lying on their sides.  Process in batches and mix in bowl with the grated cabbages.

In a medium bowl, whisk together the remaining ingredients to make a dressing and pour enough of the dressing over the grated vegetables to moisten.  Serve cold or at room temperature.

(Really nice, tangy cole slaw.)