30
SALADS
½ HEAD GREEN CABBAGE,
CORED AND QUARTERED
½ HEAD RED CABBAGE,
CORED AND HALVED
½ POUND (250 G) CARROTS
½ FENNEL BULB
1¼ TEASPOONS (6 ML) KOSHER
SALT
½ CUP (125 ML) MAYONNAISE
½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
¼ TEASPOON (1 ML)
GRANULATED SUGAR
Makes 8 cups (2 L)
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor and
slice both cabbages. Remove and place in a large mixing
bowl. Replace the slicing disc with the reversible
shredding disc on the medium shredding side and shred
the carrots and fennel. Toss well with the cabbage and the
salt. Let vegetables sit for 1 hour and then squeeze out
any moisture and drain. Toss with remaining ingredients.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 177 (74% from fat)
|
carb. 10g
|
pro. 2g
|
fat 15g
|
sat. fat 2g
|
chol. 7mg
|
sod. 597mg
|
calc. 65mg
|
fi ber 4g
The Cuisinart
®
Food Processor makes the preparation of this
picnic favourite a breeze.
CLASSIC COLESLAW
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