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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