Cuisinart DLC 8S DLC-8S Manual - Page 38
S A L A D S
UPC - 086279102652
View all Cuisinart DLC 8S manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 38 highlights
S A L A D S 36 Creamy Cole Slaw Cole slaw only takes minutes to prepare when you don't have to slice the cabbage by hand. Shredded Carrot Salad The brilliant colors of carrots and peas make this fresh and simple salad a welcome addition to a party buffet table. I N G R E D I E N T S 1/4 cup loosely packed parsley leaves 1 1-oz. piece peeled onion 1/3 cup mayonnaise 1/2 tablespoon red wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 large carrot, peeled 1/2 medium head green cabbage Process parsley with metal blade until minced. Add onion and process until minced. Add all remaining ingredients, except carrot and cabbage; process 5 seconds to combine. Remove metal blade. Cut carrot in half crosswise. Core cabbage and cut it into wedges. Insert shredding disc and shred carrot, using firm pressure. Insert thin slicing disc and slice cabbage, using firm pressure. Add contents of work bowl to mixing bowl and toss to combine. Adjust seasoning. Serve immediately or refrigerate for up to 24 hours. Before serving, drain excess liquid and adjust seasoning. Serve chilled. Yield 5 cups. I N G R E D I E N T S 2 pounds young carrots, peeled 3 large scallions, trimmed in 1-inch pieces 1/4 cup fresh lemon juice 1/4 cup vegetable oil 1 teaspoon salt 1 teaspoon sugar Pinch of allspice Pinch of cinnamon Freshly ground black pepper 1/2 cup cooked peas, fresh or frozen Cut carrots to fit feed tube horizontally. Parboil them in salted water until you can just pierce them with the tip of a sharp knife, about 3 to 5 minutes. Drain and rinse under cold water. When cool, blot dry with paper towels. Process scallions with metal blade until they are finely chopped. Add lemon juice, oil, salt, sugar, allspice, cinnamon, and pepper; process for about 3 seconds. Leave the dressing in the work bowl. Insert shredding disc. Pack carrots horizontally in feed tube and shred, using medium pressure. Transfer contents of work bowl to serving bowl. Add peas and toss gently to coat all ingredients with dressing. Serve cold or at room temperature. Adjust seasoning just before serving. Yield 8 servings.