Dips & Sauces, Sides, Vegan, Vegetarian

Coleslaw With Honey & Mustard Dressing

Step 1 of 4

Install the chopping blade in the Precision Processor Bowl. Add dressing ingredients in bowl and select HIGH for approximately 10 seconds. Remove chopping blade and set aside dressing.

Ingredients

For the dressing

6 tbsp sunflower oil
2 tbsp cider vinegar
1 tbsp honey
1 tbsp wholegrain mustard
Salt and freshly ground black pepper

For the coleslaw

2 large carrots, peeled and cut in 7cm lengths
250g red cabbage, cut into pieces that will fit feed chute
1 onion, peeled

Step 2 of 4

Install the disc spindle in the Precision Processor Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place carrots, length ways in feed chute. Select LOW, then use the pusher to push carrots through the chute. Repeat with remaining carrot. Carefully remove the reversible disc and spindle. Remove grated carrots from bowl into a serving dish.

Ingredients

For the dressing

6 tbsp sunflower oil
2 tbsp cider vinegar
1 tbsp honey
1 tbsp wholegrain mustard
Salt and freshly ground black pepper

For the coleslaw

2 large carrots, peeled and cut in 7cm lengths
250g red cabbage, cut into pieces that will fit feed chute
1 onion, peeled

Step 3 of 4

Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc on the spindle with the slicing side uppermost. Install feed chute lid, and place onion into feed chute. Select LOW, then use the pusher to push onion through the chute. Repeat with cabbage until all sliced up. Remove vegetables from bowl, add to serving dish.

Ingredients

For the dressing

6 tbsp sunflower oil
2 tbsp cider vinegar
1 tbsp honey
1 tbsp wholegrain mustard
Salt and freshly ground black pepper

For the coleslaw

2 large carrots, peeled and cut in 7cm lengths
250g red cabbage, cut into pieces that will fit feed chute
1 onion, peeled

Step 4 of 4

Pour over dressing and toss coleslaw together before serving.

Ingredients

For the dressing

6 tbsp sunflower oil
2 tbsp cider vinegar
1 tbsp honey
1 tbsp wholegrain mustard
Salt and freshly ground black pepper

For the coleslaw

2 large carrots, peeled and cut in 7cm lengths
250g red cabbage, cut into pieces that will fit feed chute
1 onion, peeled

Cooking method:

Food Processor