Dinner with Julie

Roast Chicken & Holiday Slaw

I know, it’s just slaw. Or is it? Stick with me – there’s something shiny at the end.

Usually I just wing it when I make slaw. Which admittedly is not very often. Usually it’s the Ichiban noodle kind, with the cabbage part out of a bag. But this holiday slaw came into my inbox, along with a gift I get to pass on to you, and the combination of thinly sliced fennel, radishes and cabbage with a maple-cranberry dressing inspired me to actually make it. We ate it with roast chicken, and because it was already getting dark at 3:45 (!!) I managed to get exactly one usable photo.

Ironically, I left my food processor at JPL (d’oh!) and I miss it terribly. It would have come in handy to make this slaw. I do have a mandoline, but my fingertips are afraid of it – I don’t think I’ve touched the thing in years. So I sliced it the old-fashioned way, with a knife. But I thought about my food processor and how much I love it.

So guess what? I have a new free stuff for you. Hint: it’s shiny! It whirs! It makes recipes like holiday slaw so much easier to make! It will help with your holiday baking! It’s from KitchenAid!

Pop on over to the free stuff page to see…

Holiday Slaw

adapted with thanks to KitchenAid!

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
salt

Cut 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.

Cut 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. Makes about 12 cups.

November 29 2011 | salads and veg | 13 Comments »