Crunchy Coleslaw
| Serves: 4 | Category: Vegetarian | Course: Starter | Machine: Food Processor | Total time (min.): 10 plus standing |
A refreshing cabbage salad with a crisp texture, dressed in a tangy and creamy sauce.
Ingredients
- 325g (12oz) white cabbage, cored
- 1 onion, halved
- 2 carrots, peeled
- 150ml (¼ pint) mayonnaise
- 15ml (1 tbsp) white wine vinegar
- salt and freshly ground black pepper
- 30ml (2 tbsp) snipped chives
- 30ml (2 tbsp) chopped walnuts
Tools
- Kitchen Machine
- High Speed Slicer Shredder
- Pro Slicer
Method
- Fit the coarse shredding plate to the High Speed Slicer Shredder. Cut the cabbage into large chunks to fit the feed tube and shred into the Kenwood Bowl.
- Shred the onion and carrots into the Bowl. Add the mayonnaise and vinegar and toss well to mix.
- Season generously with salt and freshly ground black pepper. Cover and leave to stand for an hour for the flavours to develop.
- Transfer to a serving dish. Sprinkle over the snipped chives and walnuts, to garnish.