Creamy Coleslaw
Method
1. Use the chopper blade to mince parsley and onion.
2. Add mayonnaise, vinegar, sugar, salt and pepper to bowl, and process for
another 5 seconds to combine.
3. Carefully remove the chopper blade and attach the shredding disc.
4. Cut carrots in half crosswise, and feed through the shredding disc.
5. Carefully remove the shredding disc and attach the slicing disc.
6. Core cabbage and cut into manageable sizes, and feed through the slicing disc.
7. Add all ingredients to large bowl, and toss to mix. Keep in refrigerator for best
flavour.
Mayonnaise
Method
1. Using the dough blade, add the egg yolks, seasonings, mustard and 1 teaspoon
of the vinegar or lemon juice to food processor bowl and process until
combined.
2. With the motor running, add 1 cup of oil gradually, ensuring that each addition
has been absorbed before adding more. When all the oil has been incorporated,
add the remaining vinegar or lemon juice.
Ingredients
•
⅓
cup loosely packed parsley
leaves
•
½
sweet onion
• 1 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 large carrot, peeled
• 1 small cabbage head
• Salt & ground black pepper, to
taste
Ingredients
• 2 egg yolks
• ½ teaspoon salt
• 1 pinch freshly ground black
pepper
• 1 teaspoon Dijon mustard or ½
teaspoon dry mustard
• 2 teaspoon white wine vinegar or
lemon juice
• 1 cup light-flavoured olive oil or
rice bran oil
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