Mexican-Style Coleslaw 05.01.17 elink (V2) 4.20.19

Source

Ingredients

Display units in Metric

Yields 1-cup servings originally 1-cup servings

SLAW
3	medium heads	sliced cabbage use #4 slicer blade
2	large	red onion sliced
2	pounds	carrots scrubbed, topped and tailed and grated with large grater blade
4		red peppers thinly sliced
2	bunches/large	radishes (any kind) thinly sliced or matchstick cut, optional
2	bunch	cilantro chopped
DRESSING (increased by 1/2 on 5.10.19)
³⁄₄	cup	apple cider vinegar
³⁄₄	cup	lime juice
³⁄₄	cup	olive oil
1 ¹⁄₂	Tablespoon	honey, agave or maple syrup
1 ¹⁄₂	Tablespoon	cumin
1 ¹⁄₂	teaspoon	salt

Read entire recipe before starting work on any of the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Shred cabbage with robot coupe, using blade # 4. Shred carrots with robot coupe using large grater blade

Place shredded cabbage, carrots, onion, red pepper and radish (if using) in a large bowl.

Blend lime juice, apple cider vinegar, honey, cumin, and salt in a blender (use 'Sauces, Dips, Marinades and Dressings' setting on the BlendTech).

(taste along with adult chef).

Toss cabbage and vegetables with dressing and add cilantro.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Shred cabbage with robot coupe, using blade # 4. Shred carrots with robot coupe using large grater blade
Place shredded cabbage, carrots, onion, red pepper and radish (if using) in a large bowl.
Blend lime juice, apple cider vinegar, honey, cumin, and salt in a blender (use 'Sauces, Dips, Marinades and Dressings' setting on the BlendTech).
(taste along with adult chef).
Toss cabbage and vegetables with dressing and add cilantro.
Clean your work area and anything you used to complete this recipe.

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