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3
1. Using thin slicing blade, thinly slice cabbages.
2. Using the grating disc, grate the carrots and
onion.
3. Place vegetables in a large bowl and add the
olives.
4. In a smaller bowl, blend remaining ingredients.
5. Pour over cabbage mixture and toss to
combine.
6. Cover and refrigerate at least 1 hour to allow
avours to blend.
INGREDIENTS
½ medium head cabbage,
cut into wedges
1 wedge purple cabbage
2 medium carrots, peeled
and trimmed
1 small purple onion
½ cup stuffed olives,
coarsely chopped
¾ cup mayonnaise
3 tbsp red wine vinegar
½ tsp celery seed
Ground pepper, to taste
Coleslaw
Makes about 6 cups
1. Sprinkle yeast over water, add sugar and let
stand for 5 minutes until yeast is dissolved.
2. Position dough blade in workbowl of Food
Processor.
3. Add 3 cups our, salt and olive oil. With
processor running, gradually add yeast mixture
down food chute. Add additional our to make
soft dough. Continue processing dough for 1
minute.
4. Transfer dough to lightly oured board. Shape
into ball and cover with towel or large bowl. Let
dough rest for 10 minutes.
5. On lightly oured board, knead several times
until smooth and elastic; form into ball. Place
in greased bowl, turning to grease the top.
Cover and let rise at room temperature until
doubled in bulk. (About 1 hour)
6. Punch dough down, and roll out to a circle
approximately 35cm diameter.
INGREDIENTS
1¼ tsp active dry yeast
1⅓ cups warm water (40°C)
¼ tsp sugar
3½ to 3¾ cups unsifted
plain flour
1 tsp salt
2 tbsp olive oil
Pizza Dough
Makes 1 base, approx 35cm diameter
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