By Andrew Zimmern
Chopped Coleslaw Recipe
- 2 1/2 cups mayonnaise
- 3 tablespoons sugar
- 5 tablespoons sweet relish
- 3 tablespoons spicy apple cider vinegar
- 2 teaspoons celery seeds
- 2 teaspoons toasted crushed fennel seeds
- 1 head green cabbage
- 3 carrots
- 1 red onion, minced
In large bowl, whisk together the mayo, sugar, pickle relish, spicy vinegar, celery seeds and fennel seeds. Season with salt and freshly ground black pepper. Cover and chill in fridge.
Cut your cabbage into wedges and put through your food processor with the grating attachment (alternatively you can hand shred on a box grater). Next, pass the carrots through the food processor with the grating attachment or shred on a box grater. Place shredded carrots and cabbage in a large bowl with the onions. Toss well.
Pour the dressing over, stir to combine. Adjust seasoning. Cover and chill for 6 hours and serve.