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30
SOUPS/SALADS/SIDES
1 CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
1 LARGE CARROT, PEELED
AND TRIMMED
1 MEDIUM-LARGE RADISH,
TRIMMED
¼ MEDIUM HEAD RED
CABBAGE, CORED
¼ MEDIUM HEAD SAVOY
CABBAGE, CORED
¼ TEASPOON KOSHER SALT
1
⁄8 TEASPOON FRESHLY GROUND
BLACK PEPPER
2 TO 3 TEASPOONS CIDER VINEGAR
2½ TABLESPOONS EXTRA VIRGIN
OLIVE OIL
Makes about 4 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add parsley and pulse to nely chop,
about 6 to 8 pulses.
2. Keeping the parsley in the bowl, remove the chop-
ping blade and insert the shredding disc. Shred the
carrot and the radish. Remove the shredding disc and
ip to the slicing side. Slice the cabbage.
3. Transfer ingredients to a large mixing or serving bowl.
Toss vegetables together with the salt, pepper,
vinegar and oil. 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 • ber 1g
A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.
COLESLAW