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VEGETABLE, SALADS AND ACCOMPANIMENTS
COLESLAW
Makes 4-6 serves
INGREDIENTS
300g white cabbage, cut in wedges
300g purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red capsicum, quartered
1 green capsicum, quartered
2 sticks celery
2 Granny Smith apples, quartered
Dressing:
INGREDIENTS
1 cup mayonnaise (see page 39)
¼ cup light sour cream
1 tablespoon seeded mustard
1. Assemble the Kitchen Wizz™ Food
Processor using the coarse shredding disc.
2. Shred cabbages, carrots, onion and
capsicum, then transfer to a large
serving bowl.
3. Reassemble the Kitchen Wizz™ Food
Processor using the thick slicing disc
and slice the celery and apples. Toss
with shredded ingredients.
4. For the dressing: combine mayonnaise,
sour cream and mustard.
5. Fold dressing through tossed
ingredients and serve chilled.
MAYONNAISE
Makes approximately 2 cups
INGREDIENTS
3 egg yolks
2 teaspoons Dijon mustard
1 teaspoon seeded mustard
2 cloves garlic, peeled, optional
1 tablespoon white vinegar
1½ cups/375ml olive oil
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
2. Place egg yolks, mustard, garlic and
vinegar into the processing bowl.
With the motor running slowly add oil
through the food chute, processing until
smooth and creamy.
Variations - add one of the following to
the prepared mayonnaise:
• For a rich, creamy mayonnaise, add ¼
cup double cream.
• For yoghurt mayonnaise, add ¼ cup
plain yoghurt
• For lemon mayonnaise, substitute
vinegar with lemon juice and add 1
teaspoon grated lemon rind