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Coleslaw

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Homemade coleslaw is so much better than the store-bought kind, and it is worth making extra to have on hand. Prepare in a food processor for the fastest results

Prep Time: 15M, approx.

Serves: makes 4 servings

Ingredients:

  • 1/4 head green cabbage, cored
  • 2 large carrots, coarsely grated
  • 2 celery stalks, finely sliced
  • 2 scallions, thinly sliced
  • 1/2 cup mayonnaise
  • 4 tsp whole milk
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped parsley
  • 1 tbsp snipped chives
  • salt and freshly ground black pepper
Coleslaw photo

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Directions:

  1. Slice the cabbage as finely as possible. Transfer to a large bowl and add the carrots, celery, and scallions. Mix well.
  2. In a small bowl, mix together the mayonnaise and milk, then the lemon juice, parsley, and chives. Pour over the vegetables and mix well. Season with salt and pepper.
  3. Cover and refrigerate for at least 2 hours. Serve chilled.
Tips:
  • grater, mandoline, or food processor with grater attachment
  • Prepare ahead: The coleslaw can be made a couple of hours in advance;and refrigerated in a covered container for up to 2 days.
  • Good with grilled sausages or with a sandwich for lunch.

Variations

Fruit and Nut Coleslaw: For extra sweetness and crunch, add 1/2 cup chopped toasted walnuts or pecans, and 1/2 cup golden raisins just before serving.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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