Thomas Keller’s Coleslaw

This man can do no wrong.

The coleslaw was great – a little spicy from the mustard but not overpowering. It is a must repeat!

 

Coleslaw

Make about 9 cups  

To make the dressing, combine:

 

  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 ½ teaspoons dry mustard
  • 2 tablespoons sugar
  • 1 ½ teaspoon celery seeds
  • 1/4 cup champagne vinegar

Whisk to blend. Refrigerate until ready to use, or store up to 3 days.

 

For the coleslaw, prepare:

 

  • 1 carrot, peeled and grated
  • 4 cups 1/16 inch wide strips sliced purple cabbage
  • 4 cups 1/16 inch wide strips sliced green cabbage
  • 2 tablespoons toasted sesame seeds
  • Fresh lemon juice to taste
  • Salt and pepper to taste

To easily slice the cabbage in a food processor, use the slicing disk, rather than the grating disk. Core the cabbage and cut it into wedges. Place the wedges horizontally in the feed tube of the food processor and slice. This produces long, thin strips that seem heartier than finely grated cabbage. (However, it seems to work better to grate the carrot with the grating disk, as the sliced carrot will be too thick.) The vegetables can be grated a day ahead and refrigerated.

 

When you’re ready to serve, toss the cabbage and carrot together in a large bowl. Add the dressing and toss to coat. Dress the coleslaw right before serving to prevent the purple cabbage from bleeding.  Season to taste with lemon juice and salt and pepper.

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