Red and Green Coleslaw

wtorek, 28 stycznia 2014

Red and Green Coleslaw

Time: 20 mins

Ingredients

  • 1/2 cup fresh parsley leaves
  • 1/2 head red cabbage, cut into wedges to fit food processor feeder tube
  • 1/2 head green cabbage, cut into wedges to fit food processor feeder tube
  • 1 carrot, peeled
  • 1/2 cup cider vinegar
  • 1/2 cup safflower oil or 1/2 cup other vegetable oil
  • 5 tablespoons honey
  • 1 tablespoon water
  • 1 1/2 teaspoons salt

Directions

  • 1 Using a food processor and the steel knife mince parsley using on/off turns.
  • 2 Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
  • 3 Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
  • 4 Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
  • 5 Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
  • 6 Refrigerate several hours or overnight.
  • 7 Toss before serving.

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