7
INGREDIENTS
½ medium head cabbage, wedges
1 wedge purple cabbage
2 medium carrots, peeled and trimmed
1 small purple onion
½ cup stuffed olives, coarsely chopped
¾ cup mayonnaise
3 tbsp red wine vinegar
½ tsp celery seed
Ground pepper, to taste
METHOD
1. Using the reversible grating/slicing disc, thinly slice cabbages.
2. Using the reversible shredding/slicing disc, shred the carrots and onion.
3. Place vegetables in a large bowl and add the olives.
4. In the small workbowl, using the mini S blade, mix mayonnaise, red wine vinegar and
celery seeds.
5. Pour over cabbage mixture and toss to combine.
6. Cover and refrigerate at least 1 hour to allow flavours to blend.
COLESLAW
Large/small workbowls, S blade, mini S blade
Serves 4
