1. Make the mayonnaise according to the recipe on p.28, halving the amounts.
2. Wash the vegetables, peel the onions and carrots. Grate the carrots in the midi bowl
with the 2mm grater disc. Set aside.
3. Replace the grater disc with the 4m slicing disc. Slice the cabbage and onions.
4. Transfer the vegetables to a mixing bowl. Add the mayonnaise, vinegar, mustard,
salt, pepper and sugar.
5. Check the seasoning.
6. Stir well and keep in the fridge till ready to serve.
Chef’s tips: for a sweet-and-sour starter, add raisins. For extra crunch, scatter with
walnuts just before serving.
Coleslaw
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 10 min 10 min 10 min 10 min
Head white cabbage
1
/6
1
/4
1
/2 1
Onions
1
/4
1
/2 11½
Carrots
2346
Strong mustard
½ tsp 1 tsp 1½ tsp 2 tsp
Mayonnaise
2 tbsp 4 tbsp 6 tbsp 8 tbsp
White wine vinegar
½ tbsp 1 tbsp 2 tbsp 3 tbsp
Salt, pepper & sugar
67
STARTERS
R2
E2
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