Holiday Slaw - Dinner With Julie

Holiday Slaw


November 29, 2011

adapted with thanks to KitchenAid!

  • Makes: Makes about 12 cups.


1/2 large green cabbage, cored

1 small fennel bulb, trimmed

8 large red radishes, trimmed

6 green onions, trimmed

1 red pepper, cored and thinly sliced

1/2 cup dried cranberries

1/2 cup white wine or rice vinegar

1/3 cup canola or olive oil

1/4 cup maple syrup

2 Tbsp lemon juice

1 Tbsp Dijon mustard



1Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed tube; add to the bowl.

2Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days.