Delicious Coleslaw
1 head cabbage
3 medium carrots, peeled
2 cloves garlic, peeled
3 green onions
1 green pepper
Marinade:
1 cup (237 ml) white vinegar
½ cup (120 ml) sugar
¾ cup (178 ml) oil
1 tsp. (5 ml) salt
¼ tsp. (1.3 ml) pepper
Slice the cabbage using the Thick Slicer (J.1). Empty into a large bowl.
Grate the carrots using the Coarse Grater (J.3). Add to cabbage. Slice
the shallots and green pepper with the Thin Slicer (J.2). Grate the
garlic using the Fine Grater (J.4). Combine the ingredients for the
marinade in a saucepan and bring to a boil. Pour hot marinade over
coleslaw mixture and toss well. Transfer to a large jar, cover tightly
and refrigerate. Makes about 12-16 servings. Do not freeze.
Carrot and Raisin Salad
1 lb (454 g) carrots scraped and trimmed
2 cups (473 ml) Sultana raisins
1 apple, peeled
1 tsp. (5 ml) lemon juice
Honey to taste
Grate the carrots with the Fine Grater (J.4). Grate the apple with the
same grater and mix with lemon juice. Transfer to a mixing bowl and
combine with remaining ingredients. Let stand several hours before
serving to blend flavours. Yields 6 servings.
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