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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