Coleslaw

Makes about 5 cups

3   small scallions, cut into
1   -inch pieces
1   cup fresh Italian parsley,
     stems discarded
2   tablespoons ketchup
2   tablespoons cider vinegar
2   tablespoons vegetable oil
½  teaspoon kosher salt
1⁄8 teaspoon celery salt
¼   teaspoon freshly ground black pepper
1    large carrot, peeled
¼   medium head red cabbage,
      cored, about 8 ounces
¼   medium head savoy cabbage,
      cored, about 8 ounces

Nutritional information per serving (½ cup):
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mgfiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Add the scallions and parsley and pulse to finely chop, about 6 to 8 pulses. Add the ketchup, cider vinegar, oil, salt, celery salt and black pepper and pulse to combine. Reserve.
2. Remove the chopping blade and insert the medium shredding disc. Shred the carrot on High. Remove the shredding disc and flip to insert the slicing disc. Slice the cabbages on High. Transfer to a large mixing or serving bowl and toss all ingredients together.
3. Taste and adjust seasoning as desired.