Vegetable Slaw

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Vegetable Slaw

 

1 small cabbage

4 green onions

bunch fresh parsley

bunch fresh dill

2 carrots, peeled and trimmed

2 dill pickles

1 apple, cored and peeled

1 red onion, peeled and halved

2 ribs celery

1 green pepper, halved and seeded

1 red pepper, halved and seeded

 

For dressing:

 

1 clove garlic, peeled

1 1/2 cups mayonnaise, preferably homemade

2 tablespoons dijon mustart

3 tablespoons red wine vinegar

dash Tabasco sauce

1/2 cup sour cream

salt and pepper to taste

 

Cut cabbage in half and cut out core. Cut each half in 4 wedges and

then each wedge in half crosswise. Fit work bowl with metal blade.

Place 2 to 5 pieces in the food processor work bowl at one time,

depending on size of your machine. Chop cabbage coarsely with only 3

or 4 on/off pulses. Remove from food processor to a large bowl and

repeat until all cabbage is chopped.

 

Cut green onions into 2 inch pieces and add to work bowl still fitted

with metal blade. Add parsley and dill. Chop using 5 or 6 on/off

pulses and add chopped herbs to cabbage.

 

Refit food processor work bowl with shredding disc. Cut carrots in

half lengthwise and stand them up in the small feed tube. Process so

that the carrots are grated but in short strands. Repeat with pickles

and apples. Add to cabbage.

 

Refit food processor work bowl with slicing disc. Cut onion into

quarters to fit small feed tube and slice. Pack celery ribs into feed

tube and slice. Cut peppers into 2 inch cubes and pack into feed tube

and slice. Add all to cabbage.

 

Refit with metal blade. Drop garlic through feed tube with machine

running and process until chopped.

 

Add remaining ingredients and blend thoroughly. Taste and season with

salt and pepper if necessary. Add dressing to vegetables and serve.

 

 

 

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