I've made this family favorite for years - it's a winner! The hot marinade keeps the coleslaw mixture crisp. For a colorful slaw, use a mixture of red and green cabbage.From The New Food Processor Bible by Norene Gilletz (Whitecap).
- 1 head cabbage (about 3 lbs/1.4 kg) -
- 1 green bell pepper, cut in chunks -
- 3 carrots (or 12 mini carrots) -
- 2 cloves garlic -
- 3 green onions, cut in chunks -
- 1 cup white vinegar -
- 3/4 cup oil -
- 1/2 cup sugar (see Note) -
- 1 tsp salt -
- 1/4 tsp pepper -
Slicer: Discard soft, outer leaves. Cut cabbage into wedges to fit
feed tube. Discard core. Slice, using very light pressure. If too
thick, chop in batches on the Steel Blade, using quick on/off pulses.
Slice green pepper, using medium pressure. Empty into a large bowl.
Grater: Use the mini tube if your machine has one. Grate carrots,
using firm pressure. Add to cabbage.
Steel Blade: Drop garlic and green onions through feed tube while
machine is running; process until minced. Add to cabbage.
Combine ingredients for marinade in a saucepan or microwaveable bowl.
Heat until almost boiling (2 to 3 minutes on HIGH in the microwave),
stirring occasionally. Pour hot marinade over coleslaw mixture and mix
Yield: 12 to 16 servings. Keeps about 1 month in the refrigerator.
Note: Coleslaw won't keep as long if sweetener is used instead of
sugar. Some sweeteners become bitter when heated.