Cuisinart FP-14 - Manual (Page 57)

36
SALADS
1
HEAD GREEN CABBAGE
,
CORED
AND QUARTERED
½
HEAD RED CABBAGE
,
CORED
AND HALVED
1
POUND CARROTS
1
FENNEL BULB
2½
TEASPOONS KOSHER SALT
1
CUP MAYONNAISE
¾
TEASPOON FRESHLY GROUND
BLACK PEPPER
½ TEASPOON GRANULATED
SUGAR
Makes 12 cups
Approximate pr eparation time: 5 to 10 minutes,
plus 1 hour for resting time
Insert the slicing disc adjusted to 4mm into the large
work bowl of the Cuisinart
®
Food Processor and slice
both cabbages. Remove and place in a large mixing
bowl. Replace the slicing disc with the reversible
shredding disc on the medium shr edding side and
shred the carr ots and fennel. T oss well with the
cabbage and the salt. Let vegetables sit for 1 hour
and then squeeze out any moisture and drain.
T oss with r emaining ingredients. T aste and adjust
seasoning accordingly .
Nutritional information per serving (1 cup):
Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |
sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | fiber 4g
The Cuisinart
®
Food Processor makes the pr eparation of this
picnic favorite a breeze.
CLASSIC COLESLAW