After a weekend of decadent wedding food and, horror of all horrors, two pit stops at McD’s, I came home craving, yearning for my the fresh veggies from my latest farm share.

Not long after arriving at home, a pile of peppers, bunches of carrots, and one large, firm, brilliant head of cabbage found themselves on the chopping block, awaiting shredding by my lethally powerful Cuisinart.

A bit of mayonnaise, olive oil, apple cider vinegar, and mustard later, and I was delving into a crunchy, tangy, refreshing, and so-satisfying bowl of tangy mustard cole slaw.

So, if you’re looking for a bit of cleansing, or just have too many veggies from your latest farm share, try this (or any variation on) a cole slaw recipe for instant gratification and purification.

Enjoy!

Click here for a printable version of the recipe

Tangy Mustard Cole Slaw, Serves 12

Prep Time: 20-30 Minutes

Total Time: 20-30 Minutes

Ingredients:

1 Head Cabbage, trimmed and cored
2 Ribs Celery, trimmed and cut in half
2 Carrots, peeled, trimmed, and cut in half
2 Green Bell Peppers, trimmed, cored, and de-seeded
2 Tbls. Mayonnaise
1 Tbls. Apple Cider Vinegar
1 Tbls. Extra Virgin Olive Oil
2 Tbls. Dijon Mustard
1 Tsp. Mustard Seed
2 Tsp. Sugar
½ Tsp. Pepper

Preparation:

Get your Cuisinart (or other food processor) ready to do its duty. With the shredding blade fitted, shred the cabbage and set aside in a large bowl. Shred the peppers, celery and carrots one time, setting aside each shredded vegetable in a separate bowl. Once finished with all of the vegetables, send the shredded vegetables through the Cuisinart, in the same manner, once again, to get a finer shred.

Quick and lethal

Add the shredded vegetables to the bowl with the cabbage and mix well.

In a separate bowl, mix together the mayonnaise, apple cider vinegar, extra virgin olive oil, dijon mustard, mustard seed, sugar, and pepper. Mix well and pour over the shredded vegetables.

Toss to combine, plate, serve, and enjoy!