Cuisinart Elite DLC-XPN - Manual (Page 52)

35
SALADS
½
HEAD GREEN CABBAGE
,
CORED AND QUARTERED
½
HEAD RED CABBAGE
,
CORED AND HALVED
½
POUND CARROTS
½
FENNEL BULB
1¼
TEASPOONS KOSHER SALT
½
CUP MAYONNAISE
½
TEASPOON FRESHLY
GROUND BLACK PEPPER
¼ TEASPOON GRANULATED
SUGAR
Makes 8 cups
Approximate pr eparation time: 5 to 10 minutes,
plus 1 hour for resting time
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor and
slice both cabbages. Remove and place in a large mixing
bowl. Replace the slicing disc with the reversible
shredding disc on the medium shr edding side and shred
the carrots and fennel. T oss well with the cabbage and the
salt. Let vegetables sit for 1 hour and then squeeze out
any moisture and drain. T oss with remaining ingr edients.
T aste and adjust seasoning accor dingly.
Nutritional information per serving (1 cup):
Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |
sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | fiber 4g
The Cuisinart
®
Food Processor makes the pr eparation of this
picnic favorite a breeze.
CLASSIC COLESLAW