Coleslaw - Cuisinart Elemental 8 Instruction Booklet

A mayonnaise-free version of this classic barbecue dish,
3
SMALL SCALLIONS
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
TEASPOON CELERY SALT
8
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
1
LARGE CARROT
¼
MEDIUM HEAD RED CABBAGE
,
CORED ABOUT
¼
MEDIUM HEAD SAVOY CABBAGE
,
CORED ABOUT

COLESLAW

this is nice and light with the same tang.
Makes about 5 cups
1. Insert the chopping blade into the work bowl of the
,
CUT INTO
,
2. Remove the chopping blade and insert the medium
3. Taste and adjust seasoning as desired.
,
PEELED
,
Nutritional information per serving (½ cup):
8
OUNCES
,
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
8
OUNCES
• sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fi ber 1g
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.
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.
SOUPS/SALADS/SIDES
43