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36
SALADS
1 h ead G r e e n cabbaGe, cored
and quarter ed
½ h ead red cabbaGe, co red
and halved
1 poun d ca rrots
1 fennel bulb
2½ teas poo ns ko she r salt
1 cup m ayonnaise
¾ teaspoon f r es h l y Ground
bla ck p e p pe r
½ teaspoon Granulated
suG ar
Makes 12 cups
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
Insert the slicing disc adjusted to 4mm into the large
work bowl of the Cuisinart
®
Food Processor and slice
both cabbages. Remove and place in a large mixing
bowl. Replace the slicing disc with the reversible
shredding disc on the medium shredding side and
shred the carrots and fennel. Toss well with the
cabbage and the salt. Let vegetables sit for 1 hour
and then squeeze out any moisture and drain.
Toss with remaining ingredients. Taste and adjust
seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 177 (74% from fat)
|
carb. 10g
|
pro. 2g
|
fat 15g
|
sat. fat 2g
|
chol. 7mg
|
sod. 597mg
|
calc. 65mg
|
fiber 4g
The Cuisinart
®
Food Processor makes the preparation of this
picnic favorite a breeze.
CLASSIC COLESLAW