Pickori

Slicing and shredding discs

Crunchy Cabbage and Carrot Slaw

Published

Use slicing and shredding discs for a crisp, evenly cut slaw with a bright cider dressing.

Prep: 20 minutesCook: NoneTotal: 20 minutesServes: 6
Crunchy Cabbage and Carrot Slaw served and ready to eat

What you need

  • 1 small green cabbage, about 1 1/2 pounds, cored and cut to fit the feed tube
  • 3 medium carrots, peeled and trimmed
  • 4 scallions, thinly sliced
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method

  1. Fit the medium slicing disc and slice the cabbage in batches using the pusher and steady, light pressure.
  2. Switch to the shredding disc and shred the carrots. Transfer the cabbage and carrots to a large bowl and add the scallions.
  3. Whisk the mayonnaise, vinegar, mustard, honey, salt, and pepper in a small bowl.
  4. Toss the vegetables with enough dressing to coat. Rest 10 minutes, taste, and adjust the seasoning before serving.

Food processor lesson

Use the smallest feed-tube opening that comfortably holds each ingredient. A snug fit limits sideways movement and makes the cuts more consistent.

Do not force the last piece toward a moving disc. A small unprocessed remnant is normal; unplug before opening the lid and finish it safely by hand.

Make it ahead

The vegetables can be processed and refrigerated separately from the dressing for up to one day. Combine them close to serving time.

Keep perishable slaw refrigerated and return it to the refrigerator within two hours, or one hour when the temperature is above 90 degrees F.

Products that fit this slicing and shredding discs

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Safety note: Handle discs by the hub or a safe edge, and use only the supplied pusher while the processor is connected to power.

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