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SOUPS/SALADS/SIDES
COLESLAW
A mayonnaise-free version of this classic barbecue dish,
this is nice and light with the same tang.
Makes about 5 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the scallions and parsley and
pulse to fi nely chop, about 6 to 8 pulses. Add the
ketchup, cider vinegar, oil, salt, celery salt and black
pepper and pulse to combine. Reserve.
2. Remove the chopping blade and insert the medium
shredding disc. Shred the carrot on High. Remove the
shredding disc and fl ip to insert the slicing disc. Slice
the cabbages on High. Transfer to a large mixing or
serving bowl and toss all ingredients together.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fi ber 1g
3 SMALL SCALLIONS, CUT INTO
1-INCH PIECES
1 CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
2 TABLESPOONS KETCHUP
2 TABLESPOONS CIDER VINEGAR
2 TABLESPOONS VEGETABLE OIL
½ TEASPOON KOSHER SALT
1
⁄8
TEASPOON CELERY SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1 LARGE CARROT, PEELED
¼ MEDIUM HEAD RED CABBAGE,
CORED, ABOUT 8 OUNCES
¼ MEDIUM HEAD SAVOY CABBAGE,
CORED, ABOUT 8 OUNCES