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Patrick Mulvaney's coleslaw

Recipe by:Chef Patrick Mulvaney
Culinary Specialists Catering, Sacramento


  • 1 head green cabbage
  • 1/2 head purple cabbage
  • 2 carrots, peeled
  • 4 green onions
  • 2 cloves garlic
  • 1 cup mayonnaise
  • 1/2 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • Salt, sugar and pepper, to taste


Shred both cabbages and carrots together (either by hand with a mandoline or in a food processor with grater disk). Chop onions and garlic finely. Make sure that all vegetables are grated thin. Mix mayonnaise, vinegar and mustard in a large bowl. Add vegetables and salt, sugar and pepper to taste (you should use about twice as much salt as sugar). Check seasoning and adjust. Cover and let sit in the refrigerator for at least 1 hour before serving.

Serves 10 to 12

Califonia Bountiful