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25
Creamy Coleslaw
Coleslaw only takes minutes to prepare when you
don’t have to slice the cabbage by hand.
Yield: 5 cups
1
⁄4 cup loosely packed parsley leaves
1 1-oz. piece peeled onion
1
⁄3 cup mayonnaise
1
⁄2 tablespoon red wine vinegar
1
⁄4 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
1
⁄2 large carrot
1
⁄2 medium head green cabbage
Process parsley with metal blade until minced.
Add onion and process until minced. Add all
remaining ingredients, except carrot and cabbage;
process 5 seconds to combine. Remove metal
blade.
Cut carrot in half crosswise. Core cabbage and
cut it into wedges. Insert shredding disc and
shred carrot, using firm pressure. Insert thin slicing
disc and slice cabbage, using firm pressure. Add
contents of work bowl to mixing bowl and toss to
combine. Adjust seasoning. Serve immediately or
refrigerate for up to 24 hours. Before serving, drain
excess liquid and adjust seasoning. Serve chilled.
Shredded Carrot Salad
The brilliant colors of carrots and peas make this
fresh and simple salad a welcome addition to a
party buffet table.
Yield: 8 servings
2 pounds young carrots
3 large scallions, trimmed and cut into
1-inch pieces
1
⁄4 cup fresh lemon juice
1
⁄4 cup vegetable oil
1 teaspoon kosher salt
1 teaspoon granulated sugar
Pinch ground allspice
Pinch ground cinnamon
Freshly ground black pepper
1
⁄2 cup cooked peas, fresh or
frozen (thawed)
Cut carrots to fit feed tube horizontally. Parboil
them in salted water until you can just pierce them
with the tip of a sharp knife, about 3 to 5 minutes.
Drain and rinse under cold water. When cool, blot
dry with paper towels.
Process scallions with metal blade until they are
finely chopped. Add lemon juice, oil, salt, sugar,
allspice, cinnamon, and pepper; process for about
3 seconds. Leave the dressing in the work bowl.
Insert shredding disc. Pack carrots horizontally
in feed tube and shred, using medium pressure.
Transfer contents of work bowl to serving bowl.
Add peas and toss gently to coat all ingredients
with dressing. Serve cold or at room temperature.
Adjust seasoning just before serving.
SAUCES
Pesto
A classic pasta sauce from Italy. One cup is
enough for 1 pound of pasta. It’s also good on
boiled potatoes or in soups.
Yield: 1
1
⁄3 cups
4 ounces imported Parmesan,
room temperature, cut into
1-inch (2.5cm) pieces
4 small garlic cloves, peeled
2
2
⁄3 cups tightly packed, fresh basil leaves
1
⁄3 cup pine nuts
3
⁄4 teaspoon kosher salt
1
⁄3 cup olive oil
Use metal blade to chop cheese and garlic,
about 30 seconds. Add remaining ingredients,
except oil, and process until combined, about
8 pulses. With machine running, pour oil through
feed tube. Process until combined, about 10 sec-
onds. Scrape bowl and continue processing until
smooth, about 20 seconds.
Pesto keeps for up to 5 days in the refrigerator
and it also freezes well. Some people prefer to
omit the cheese when freezing pesto and add it
just before serving.
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