Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 31)

30
SOUPS/SALADS/SIDES
1
CUP FRESH
I
TALIAN 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 fi nely chop,
about 6 to 8 pulses.
2. Keeping the parsley in the bowl, remove the chop-
ping blade and insert the shredding disc. Shr ed the
carrot and the radish. Remove the shr edding disc and
fl ip to the slicing side. Slice the cabbage.
3. Transfer ingr edients to a large mixing or serving bowl.
T oss vegetables together with the salt, pepper ,
vinegar and oil. T aste and adjust seasoning as
desired.
Nutritional information per serving (½ cup):
Calories 55 (68% from fat) • carb. 4g • pr o. 1g • fat 4g
sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fi ber 1g
A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.
COLESLAW