Coleslaw

The food processor does well with this, but there is no perfect tool like a mandoline.

• 3 cups shredded cabbage
• 2 cups shredded red cabbage
• 1 cup carrot, grated on large side of grater
• 1/2 cup green bell pepper, finely sliced
• 1/2 cup red bell pepper finely sliced
• 1 cup shredded zucchini
• 1 tablespoon distilled white vinegar
• 1 cup mayonnaise
• 2 tablespoons prepared Dijon-style mustard

METHOD

The vegetables should be as finely cut as possible.  The cabbage will soften considerably.

Put cabbage, carrot, red and green pepper and zucchini in large bowl.  Toss to combine.

Dressing:  Put vinegar, mayonnaise and mustard in small bowl and stir to combine well.

Put on vegetables and toss to coat evenly. 

Serves: 6

Contributor: Geraldine Minne

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