Yield: 8 Servings
|1||Head cabbage (about 3 pounds)|
|3 mediums||Carrots; peeled and trimmed|
|2||Cloves garlic; peeled|
|3||Green onions; cut in 2 inch pieces|
|1||Green pepper; cut in 2 inch chunks|
|1 cup||White vinegar|
|½ cup||Sugar (see note)|
From: Danny Heuman <dsheuman@...> Date: Tue, 9 Jul 1996 22:33:16 GMT I'm sorry to be so late offering a recipe in response to Rick's request for coleslaw. Rick, I do hope you still have plenty of cabbages so you can give this a try. This coleslaw is a favourite of my family and I originally found the recipe in a book called, The Pleasures of Your Processor" by Norene Gilletz.
Slicer: Cut cabbage into wedges to fit feed tube. Discard core. Slice, using very light pressure. Empty into a large bowl.
Grater: Cut carrots to fit feed tube crosswise. Grate, using firm pressure. Add to cabbage.
Steel Knife: Drop green onions and garlic through feed tube while machine is running. Process until minced. Add green pepper and process with two or three very quick on/off turns, until chopped. do not overprocess. Add to cabbage mixture.
Combine ingredients for marinade in a saucepan and bring to a boil. Pour hot marinade over coleslaw mixture and toss well. Transfer to a large jar or bowl, cover tightly and refrigerate.
Yield: about 12 to 16 servings. Do not freeze.
Note: This coleslaw will keep about three to four weeks in the refriegerator without becoming soggy. (Personal note: it never lasts that long around here!) For calorie counters, eliminate all or part of the sugar. Add artificial sweetener to taste to the boiled marinade. If you boil the artificial sweetener, it may produce a bitter after-taste.
Coleslaw will NOT keep as well if made with artificial sweetener.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .