Friday, November 18, 2011

Easy Food Processor Holiday Slaw

Printable Recipe

Prep time: 10 minutes
Chill time:  1 hour – 4 days

Makes 12 cups

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

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.  

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