Cuisinart DLC-10C - Manual (Page 44)

33
Creamy Cole Slaw
Cole slaw only takes minutes to prepare when you
don't have lo slice Ihe cabbage by hand.
Shredded Carrot Salad
The brilliant color of carrots and peas make this fresh
and simple salad a welcome addition to a party buffel
table.
INGREDIENTS INGREDIENTS
1/4 cup loosely packed parsley leaves2 pounds young carrots, peeled
1 l-ounce piece peeled onion 3 large scallions, trimmed
1/3 cup mayonnaise 1/4 cup fresh lemon juice
1/2 fablespoon red-wine vinegar 1/4 cup vegetable oil
1/4 teaspoon salt 1 teaspoon salt
1/4 teaspoon freshly ground pepper 1 teaspoon sugar
1/2 large carrot, peeled Pinch ol cinnamon
1/2 medium head green cabbage, about 2
pounds
f/2
Pinch ol allspice
Freshly ground black pepper
cup cooked peas, fresh or frozen
5
cups yield
8
servings
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 lo combine. Remove metal blade.
Cut carrot in half crosswise. Core cabbage and cut it
into wedges. Insert shredding disc and shred carrot,
using (irm pressure. Insert slicing disc and slice
cabbage, using lirm pressure. Add contents of work
bowl to mixing bowl and toss to combine. Adjust
seasoning. Serve immediately or refrigerate for up to
24 bouts. Before serving, drain excess liquid and
adjust seasoning. Serve chilled.
Cut carrots in lengths to (it feed tube horizontally and
parboil them in salted water until you can jusi pierce
Ihem with the tip of a sharp knife, about 3 lo 5
minutes. Drain them and rinse under cold water When
they are cool, blot dry with paper towels.
Cut scallions into 1-iich pieces and process scallions
with metal blade until they are linely chopped. Add
lemon juice, oil, salt, sugar, cinnamon, allspice and
pepper and process for about 3 seconds. Leave the
dressing in the work bowl.
Insert shredding disc, pack carrots lengthwise in feed
lube and shred, using medium pressure, Transfer
contents of work bowl fo serving bowl, add peas and
toss gently to coat all ingredients with dressing. Serve
cold or at room lemperature. Adjust seasoning just
before serving.