Cole slaw only takes minutes to prepare when you don’t have to slice the cabbage by hand.
1/3 cup loosely packed parsley leaves 2 1-ounce pieces peeled onion 2/3 cup mayonnaise 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 large carrot, peeled 1 medium head green cabbage, about 2 pounds
Calories 69 (76% from fat) • carb. 3g • pro. 1g • fat 6g • sat. fat 1g • chol. 3mg • sod. 111mg • calc. 25mg • fiber 1g
Process parsley with metal blade until minced. Add onion and process until minced. Add all remaining ingredients except carrot and cabbage and process 5 seconds to combine. Remove metal blade. Cut carrot in half crosswise. Core cabbage and cut it into wedges. Insert shredding disc and shred carrot, using firm pressure. Insert slicing disc and slice cabbage, using firm pressure. Add contents of work bowl to mixing bowl and toss to combine. Adjust seasoning. Serve immediately or refrigerate for up to 24 hours. Before serving, drain excess liquid and adjust seasoning. Serve chilled.
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