Super Coleslaw

I’ve made this family favorite for years; it’s a winner! The hot marinade keeps the coleslaw mixture crisp. For a colorful slaw, use a mixture of red and green cabbage.

The marinade used here is also available as a standalone recipe: Super Coleslaw Hot Marinade.

Ingredients

• 1 head cabbage (about 3 lbs. (1.36 kg))
• 1 green pepper, cut in chunks
• 3 carrots (or 12 mini carrots)
• 2 cloves garlic
• 3 green onions, cut in chunks
• 1 cup (240 ml) white vinegar
• 1/2 cup (120 ml) sugar
• 3/4 cup (180 ml) oil
• 1 tsp. (5 ml) salt
• 1/4 tsp. (1 ml) pepper

Method

1. Using the Slicer, discard the soft, outer leaves of the cabbage. Cut the cabbage into wedges to fit the feed tube and discard the core.
2. Slice the cabbage using very light pressure. If it is too thick, chop it in batches on the Steel Blade, using quick on/off pulses.
3. Slice the green pepper using medium pressure. Empty into a large bowl.
4. Using the Grater, grate the carrots with firm pressure, using the mini tube if your machine has one. Add to the cabbage.
5. Using the Steel Blade, drop the garlic and green onions through the feed tube while the machine is running and process until minced. Add to the cabbage.
6. To make the marinade, combine the marinade ingredients in a saucepan or microwave-safe bowl. Heat until almost boiling, 2 to 3 minutes on HIGH in the microwave, stirring occasionally.
7. Pour the hot marinade over the coleslaw mixture, mix well, and refrigerate.

Broccoli Cole Slaw: Replace cabbage with packaged broccoli slaw, or shred peeled broccoli stems on the Grater, using firm pressure. Add a handful of raisins or dried cranberries, if desired.