Try this cool, refreshing Vinaigrette Coleslaw made with our Mandoline, which cuts into eight different shapes.
Vinaigrette Coleslaw
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
- 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.
- Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
- Attach 1 quarter of cabbage to food guider and slice. Repeat with remaining quarters.
- In a large bowl, toss cabbage with sugar and salt.
- 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.*
- Spin cabbage in Salad Spinner (or dry with paper towels) to dry, about 30–60 seconds. Return to large bowl.
- 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.
- 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.
