Coleslaw rounds out any meal. It is simple and inexpensive to make. Coleslaw is best made about an hour before you plan on serving it. Use a food processor fitted with a grating blade to make quick work of preparing your vegetables. Traditional coleslaw is served with a mayonnaise, sugar and vinegar dressing. But you can be creative with your dressings. Add horseradish or Dijon mustard to mayonnaise-based dressings or leave the mayonnaise out altogether for a lighter slaw.
Remove the cover of your food processor and take out the blade. Insert the grating blade and replace the lid.
Wash your cabbage and remove the outer leaves and any that are discolored. Quarter the cabbage. Using a sharp knife, cut the core out of each quarter.
Cut half your cabbage into small enough pieces to fit into the chute of the food processor. Grate in batches. Place each batch in a bowl after grating.
For a difference in texture, slice the remaining cabbage very thinly using the sharp knife. You can also grate all the cabbage using the food processor.
How to Make N.Y. Deli-Style Coleslaw
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