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Coleslaw
with cranberries
| Preparation : 15 min | Resting : 1 hr |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 8
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| 3 | carrots (300g) |
| ¼ | white cabbage (400g) |
| ¼ | red cabbage (400g) |
| 1 | onion |
| 5 | tbsp mayonnaise (see recipe) |
| 50 | g dried cranberries |
| 1 | tbsp cider or sherry vinegar |
| 1 | tbsp Dijon mustard |
| 1 | tsp caster sugar |
| salt, 5 peppercorn blend |
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| few chopped walnuts |
| 1 | Fit the food processing bowl and insert the midi bowl; install the 2mm grating disc. Grate the carrots using the FOOD PROCESSOR programme and set aside in a large bowl. |
| 2 | Cut the white and red cabbage pieces in halves or quarters. Replace the grating disc with the 2mm slicing disc. Slice the cabbage and onion using the FOOD PROCESSOR programme and place in the large bowl with the carrots. Add the mayonnaise, dried cranberries, vinegar, mustard, sugar, salt and pepper. |
| 3 | Stir well to combine all the ingredients and refrigerate for at least 1 hour. |
| 4 | Just before serving scatter with chopped walnuts. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
For a more traditional version, omit the cranberries. Or, you could replace them with raisins.
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jenayit
the dressing is lovely