coleslaw - no mayo
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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.
yield
6 serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For coleslaw - no mayo
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4scallions, trimmed and cut into 1 inch pieces
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1/2 citalian parsley, stemmed
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2 Tbspketchup
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2 Tbspcider vinegar
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2 Tbspneutral oil (i used grapeseed oil)
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1/2 tspkosher salt
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1/4 tspcelery salt
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1/4 tspblack pepper
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1/2 ccarrots (1 medium)
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12 ozcabbage, green or combination of green and red
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1 Tbsplemon juice
How To Make coleslaw - no mayo
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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.
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2With medium disk, shred carrot. With slicing disk, feed all cabbage through on high until all is sliced.
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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.
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