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Creamy Cole Slaw
Cole slaw only takes minutes to prepare when you
don’t have to slice the cabbage by hand.
INGREDIENTS
1/4 cup loosely packed parsley leaves
1 1-oz. piece peeled onion
1/3 cup mayonnaise
1/2 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 large carrot, peeled
1/2 medium head green cabbage
Process parsley with metal blade until minced. Add
onion and process until minced. Add all remaining
ingredients, except carrot and cabbage; process
5 seconds to combine. Remove metal blade.
Cut carrot in half crosswise. Core cabbage and cut it
into wedges. Insert shredding disc and shred
carrot, using firm pressure. Insert thin slicing disc
and slice cabbage, using firm pressure. Add
contents of work bowl to mixing bowl and toss to
combine. Adjust seasoning. Serve immediately or
refrigerate for up to 24 hours. Before serving, drain
excess liquid and adjust seasoning. Serve chilled.
Yield 5 cups.
Shredded Carrot Salad
The brilliant colors of carrots and peas make this
fresh and simple salad a welcome addition to a
party buffet table.
INGREDIENTS
2 pounds young carrots, peeled
3 large scallions, trimmed in 1-inch pieces
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon sugar
Pinch of allspice
Pinch of cinnamon
Freshly ground black pepper
1/2 cup cooked peas, fresh or frozen
Cut carrots to fit feed tube horizontally. Parboil
them in salted water until you can just pierce them
with the tip of a sharp knife, about 3 to 5 minutes.
Drain and rinse under cold water. When cool, blot
dry with paper towels.
Process scallions with metal blade until they are
finely chopped. Add lemon juice, oil, salt, sugar,
allspice, cinnamon, and pepper; process for about
3 seconds. Leave the dressing in the work bowl.
Insert shredding disc. Pack carrots horizontally
in feed tube and shred, using medium pressure.
Transfer contents of work bowl to serving bowl.
Add peas and toss gently to coat all ingredients
with dressing. Serve cold or at room temperature.
Adjust seasoning just before serving.
Yield 8 servings.
SALADS
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 39