Vinaigrette Coleslaw

Vinaigrette Coleslaw

Try this cool, refreshing Vinaigrette Coleslaw made with our Mandoline, which cuts into eight different shapes.

Vinaigrette Coleslaw

Total Time: 30 minutes

Yield: 16

Serving Size: ½ cup

Ingredients

  • ½ cup apple cider vinegar
  • ¼ cup vegetable oil
  • ½ tsp. celery seed
  • ½ tsp. black pepper
  • 1 large green cabbage, about 1½ lbs./680 g, cored and quartered*
  • ½ cup granulated sugar
  • 2 tsp. coarse kosher salt
  • 16-oz./455 g bag baby carrots

Instructions

  1. Combine vinegar, oil, celery seed and pepper in 1-Qt./1 L Micro Pitcher. Cover and place in freezer at least 15 minutes, or until chilled.
  2. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
  3. Attach 1 quarter of cabbage to food guider and slice. Repeat with remaining quarters.
  4. In a large bowl, toss cabbage with sugar and salt.
  5. Transfer to microwave-safe bowl. Cover and microwave on high power 1 minute. Stir and microwave 1½ minutes more. Cabbage should be wilted by about 1/3.*
  6. Spin cabbage in Salad Spinner (or dry with paper towels) to dry, about 30–60 seconds. Return to large bowl.
  7. Place carrots in base of Power Chef™ System, fitted with blade attachment. Cover and pull cord to process until carrots are roughly chopped. Add to cabbage.
  8. Remove vinaigrette from freezer and pour over cabbage mixture and toss. Serve immediately or thoroughly chill in fridge about 1 hour before serving.

Notes

*For a milder flavor, you can use half green cabbage and half purple cabbage. **Why microwave? Microwaving cabbage with the salt and the sugar helps draw out excess water for a longer lasting crunch.

½ cup apple cider vinegar
¼ cup vegetable oil
½ tsp. celery seed
½ tsp. black pepper
1 large green cabbage, about 1½ lbs./680 g, cored and quartered*
½ cup granulated sugar
2 tsp. coarse kosher salt
16-oz./455 g bag baby carrots1. Combine vinegar, oil, celery seed and pepper in 1-Qt./1 L Micro Pitcher. Cover and place in freezer at least 15 minutes, or until chilled.
2. Set Time Savers™ Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
3. Attach 1 quarter of cabbage to food guider and slice. Repeat with remaining quarters.
4. In a large bowl, toss cabbage with sugar and salt.
5. Transfer to 3-Qt./3 L Stack Cooker Casserole. Cover and microwave on high power 1 minute. Stir and microwave 1½ minutes more. Cabbage should be wilted by about 1/3.*
6. Spin cabbage in Spin ’N Save® Salad Spinner to dry, about 30–60 seconds. Return to large bowl.
7. Place carrots in base of Power Chef™ System, fitted with blade attachment. Cover and pull cord to process until carrots are roughly chopped. Add to cabbage.
8. Remove vinaigrette from freezer and pour over cabbage mixture and toss. Serve immediately or thoroughly chill in fridge about 1 hour before serving.