43
SOUPS/SALADS/SIDES
COLESLAW
A mayonnaise-free version of this classic barbecue side dish, this is nice and
light with the same tang.
Makes about 5 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the scallions and parsley and
pulse to fi nely chop, about 6 to 8 pulses. Add the
ketchup, cider vinegar, oil, salt, celery salt and black
pepper and pulse to combine. Reserve.
2. Remove the chopping blade and insert the medium
shredding disc. Shred the carrot on High. Remove
the shredding disc and fl ip to insert the slicing disc.
Slice the cabbages on High. Transfer to a large
mixing or serving bowl and toss all ingredients
together.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g sat. fat
1g • chol. 0mg • sod. 89mg • calc. 25mg
fi ber 1g
3
SMALL
SCALLIONS
,
CUT
INTO
1-
INCH
PIECES
1
CUP
FRESH
I
TALIAN
PARSLEY
,
STEMS
DISCARDED
2
TABLESPOONS
KETCHUP
2
TABLESPOONS
CIDER
VINEGAR
2
TABLESPOONS
VEGETABLE
OIL
½
TEASPOON
KOSHER
SALT
1
⁄
8
TEASPOON
CELERY
SALT
¼
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
1
LARGE
CARROT
,
PEELED
¼
MEDIUM
HEAD
RED
CABBAGE
,
CORED
,
ABOUT
8
OUNCES
¼
MEDIUM
HEAD
SAVOY
CABBAGE
,
CORED
,
ABOUT
8
OUNCES
Содержание CFP-800 Series
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