Easy Food Processor Holiday Slaw

From KitchenAid

Printable Recipe


Prep time: 10 minutes

Chill time:  1 hour – 4 days

Makes 12 cups

Ingredients

½ large green cabbage, cored

1 small fennel bulb, trimmed

8 large red radishes, trimmed

6 green onions, trimmed

1 green pepper, cored (I used red pepper instead)

1 cup (250 mL) dried cranberries

½ cup (125 mL) balsamic apple cider (or white wine) vinegar

cup (75 mL) each oil and maple syrup

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

¾ tsp (4 mL) salt

Directions

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. 

2. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed­ing tube; add to the large bowl.

3. Cut the green onion and sweet pepper into chunks. Use the multi­purpose metal blade to chop finely. Add to the cabbage mixture. 

4. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. 

5. Chill for at least 1 hour or up to 4 days.