Skip to main content Skip to footer content

Sides

Classic Coleslaw

Name: Classic Coleslaw
Yield: Makes about 10 cups

Makes about 10 cups

View Recipe

Classic Coleslaw

Makes about 10 cups

Nutritional information per serving (1 cup):Calories 153 (77% from fat)
carb. 8g
pro. 1g
fat 13g
sat. fat 2g
Col. 12mg
sod. 286mg
calc. 45mg
fiber 3gVegetarian
Gluten Free

Ingredients

1 small head green cabbage (about 1 pound, 6 cups)
1 small head red cabbage (about 1 pound, 6 cups)
1 pound carrots (3 cups)
1 fennel bulb
1½ teaspoons kosher salt
½ cup fresh parsley
1½ cup mayonnaise
1½ tablespoons white vinegar
1½ teaspoons celery seed
1 teaspoon freshly ground black pepper
¾ teaspoon granulated sugar

Preparation

Insert the Slicing Disc Assembly adjusted to 4mm. Secure the Food Processor Lid.
Slice a small head each green and red cabbage (about 1 pound each) on Speed 12. Remove and reserve in a large bowl.
Replace the Slicing Disc with the Shredding Disc adjusted to coarse shred. Shred the pound of carrots and fennel bulb on Speed 12. Remove and reserve with the cabbage.
Toss vegetables together with 1½ teaspoons salt and let sit for about an hour.
Replace the Shredding Disc Assembly with the Metal Chopping Blade and add ½ cup fresh parsley to the work bowl. Pulse to evenly chop.
Add 1½ cups mayonnaise, 1½ tablespoons white vinegar, 1½ teaspoons celery seed, 1 teaspoon freshly ground black pepper and ¾ teaspoon sugar. Secure the Food Processor Lid.
The processor is set to blend for 20 seconds on Speed 10.
Squeeze out any moisture from the vegetables and drain.

This recipe was prepared with

If you want a heartier salad, add sliced apples or pears.

spinach-salad-with-caramelized-walnuts-and-cranberry-orange-vinaigrette-recipe.png

Green Salad with Tomato Vinaigrette

This flavorful, low-fat vinaigrette adds pizzazz to any salad greens.

Tossed Salad with Blue Cheese Dressing

You'll be surprised how flavorful this reduced fat blue cheese dressing is.

Mixed Greens with Dijon Vinaigrette

A simple, versatile vinaigrette that tastes much fresher than store-bought dressings. Vinaigrette may be stored in the refrigerator for up to two weeks.