How To: Make Creamy Cole Slaw with Hubert Keller

Make Creamy Cole Slaw with Hubert Keller


  • 1/3 cup loosely packed parsley leaves
  • 2 1-ounce pieces peeled onion
  • 2/3 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 large carrot, peeled
  • 1 medium head green cabbage, about 2 pounds


  1. Using a metal blade in Cuisinart Food Processor, mince parsley. Then place onion in food processor and mince.
  2. Add the rest of the ingredients (except carrot and cabbage) and process for a total of 5 seconds to combine. Then remove metal disc.
  3. Cut carrot in half, crosswise and then remove core from cabbage and cut into wedges. Replace metal disc with shredding disc and shred carrot using firm pressure.
  4. Switch to slicing disc, and slice the cabbage using firm pressure. Add contents of work bowl to mixing bowl and toss to combine. Adjust seasoning according to taste.
  5. Ready to serve, or can refrigerate for up to 24 hours. Drain excess liquid before serving.

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