30
SALADS
1 HEAD GREEN CABBAGE,
CORED AND QUARTERED
½ HEAD RED CABBAGE,
CORED AND HALVED
1 POUND (500 G) CARROTS
1 FENNEL BULB
2½ TEASPOONS (13 ML) KOSHER
SALT
1 CUP (250 ML) MAYONNAISE
¾ TEASPOON (3.75 ML) FRESHLY
GROUND BLACK PEPPER
½ TEASPOON (2 ML)
GRANULATED SUGAR
Makes 12 cups (2.7 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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