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.  

Baked Eggplant Chips with Sumac & Yoghurt

Baked Eggplant Chips with Sumac & Yoghurt
From Donna Hay Magazine

Prep time: 5 minutes
Cooking time: 20-30 minutes (depending how skinny the wedges and how crispy you like them)

Serves 4-6

Ingredients:
2 long Japanese eggplants, NOT peeled
½ cup olive oil (actually, I just drizzled over until I thought all the wedges had a little)
To serve:
2 tsp sumac*
Coarse sea salt (just a sprinkling over hot chips)
Lemon wedges
Plain yoghurt

Directions:
1. Preheat the oven to 375°F/190°C and line a rimmed baking sheet with foil for easy cleanup.

2. Cut the eggplant, lengthwise into thin wedges. Because Japanese eggplants are so long, I also cut then in half across before cutting them into wedges

3. Toss the eggplant in a large bowl with enough olive oil to coat them. Start with ½ cup and add only as needed. The eggplant will soak up as much as you add, so don’t overdo.

4. Bake until the wedges are dark and crispy. The amount of time will depend on the size of the wedges and amount of eggplant on the baking sheet.

5. Once done, remove to a bowl and sprinkle with sumac and sea salt and squirt a little lemon juice. Toss and serve with some plain yoghurt on the side – Greek style is my favorite, but frankly, I like them straight - no yoghurt at all.

*Sumac is a Middle Eastern spice that I have come to love. If you can't find any where you live, substitute some Aleppo Chili Pepper or Chipotle powder...or whatever you think might add your favorite zing to these smoky fries.