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26
Creamy Cole Slaw
Cole slaw only takes minutes to prepare when you
don’t have to slice the cabbage by hand.
5 cups yield
¼ cup loosely packed parsley leaves
1 1-ounce piece peeled onion
1
⁄3 cup mayonnaise
½ tablespoon red wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ large carrot, peeled
½ medium head green cabbage,
about 2 pounds
Process parsley with metal blade until minced.
Add onion and process until minced. Add all
remaining ingredients except carrot and cabbage
and 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 rm pressure. Insert slicing disc and
slice cabbage, using rm 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.
8 servings
2 pounds young carrots, peeled
3 large scallions, trimmed
¼ cup fresh lemon juice
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon sugar
Pinch of cinnamon
Pinch of allspice
Freshly ground black pepper
½ cup cooked peas, fresh or frozen
Cut carrots in lengths to t feed tube horizontally
and parboil them in salted water until you can just
pierce them with the tip of a sharp knife, about
3 to 5 minutes. Drain them and rinse under cold
water. When they are cooled, blot dry with paper
towels.
Cut scallions into 1-inch pieces and process
scallions with metal blade until they are nely
chopped. Add lemon juice, oil, salt, sugar, cinna-
mon, allspice and pepper and process for about 3
seconds. Leave the dressing in the work bowl.
Insert shredding disc, pack carrots lengthwise
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.
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.
1 cup yield
3 ounces imported Parmesan cheese,
at room temperature, in 1-inch pieces
3 small garlic cloves, peeled
2 cups tightly packed, fresh basil leaves
¼ cup pine nuts
½ teaspoon salt
¼ 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. Pro-
cess until combined, about 10 seconds. Scrape
down bowl and continue processing until smooth,
about 20 seconds.
This 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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