Wednesday, April 2, 2008

Ginger Cole Slaw

My mom got a new Cuisinart food processor for Christmas, but she was a little unsure of whether or not she'd actually use it. Loving my own, I opened the fridge and just started shredding, dicing, and chopping everything I could to show her how amazing this new appliance is. Finding myself with piles of beautifully processed vegetables in just moments, I then thought that maybe I should do something with them. This resulted. Not exactly traditional Christmas morning cuisine, but this is a great summer dish.

Many cole slaws are little more than shredded cabbage drowned in mayo. It doesn't have to be that way. Liberate your cole slaw from it's tacky, KFC fate. This recipe makes enough for a party, so invite your friends.

Ginger Cole Slaw

  • 1/2 head green cabbage (play around a little, too; it could be bok choy, savoy cabbage, etc.)
  • 1/2 head purple cabbage (you could use a bagged cole slaw mix, but having the bigger, fresher chunks of chopping it yourself is much more appealing)
  • 1 - 2 cups carrot
  • 2 or 3 stalks of celery
  • 2 apples
  • 1 8 0z can pineapple tidbits, drained but juices retained
  • 1 handful dried cranberries
  • 1 handful cashew halves
  • 5-6 tablespoons extra virgin olive oil
  • 5-6 tablespoons vinegar (some flavorful, fruity kind like apple cider, raspberry, etc)
  • 1 teaspoon salt
  • 1 - 2 teaspoons dijon mustard
  • 1 tablespoon dried, ground ginger
  • 1 tablespoon sugar
This recipe isn't worth doing for me unless I have a food processor. It goes much faster. You can do it by hand if you're up to it, though.

Using the slicing disk, shred the cabbage, apples and celery. Using the shredder disk, shred the carrots. Toss the vegetables, apples, cranberries, and pineapple in a mixing bowl. In the food processor with the blade attached, mix the oil, vinegar, ginger, salt, mustard, and a few tablespoons of the pineapple juice (add more juice if it's too thick). Pour over the vegetables and stir mix until well coated. Add the cashews right before serving: you don't want them soggy.

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