coleslaw - no mayo
This recipe is from the book that came with my food processor, with a few adaptations. It's a different form of vinegar and oil based dressing for coleslaw.
No Image
prep time
15 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 4 - scallions, trimmed and cut into 1 inch pieces
- 1/2 cup italian parsley, stemmed
- 2 tablespoons ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons neutral oil (i used grapeseed oil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/2 cup carrots (1 medium)
- 12 ounces cabbage, green or combination of green and red
- 1 tablespoon lemon juice
How To Make coleslaw - no mayo
-
Step 1In food processor, pulse scallions and parsley until finely chopped. Add ketchup, vinegar, oil, celery salt, salt, pepper. Pulse until blended. Place into large bowl.
-
Step 2With medium disk, shred carrot. With slicing disk, feed all cabbage through on high until all is sliced.
-
Step 3Add cabbage and carrot to large bowl with scallion/seasoning mixture. Toss together until dressing is evenly distributed. Sprinkle with lemon juice and extra seasoning if needed. Let rest for 1/2 hour or so before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes