Confetti Vegetable Slaw Food

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

CONFETTI COLESLAW

Steps:

• 1. Prepare all vegetables and toss together in a large bowl.
• 2. Mix together salad dressing ingredients and blend well. Pour over cabbage mixture and stir well. Refrigerate for 1 hour or more. Serve.
• 3. Note: The rice vinegar gives the dressing a nice "kick" so use a good rice vinegar.

CONFETTI VEGETABLE SLAW

Steps:

• In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add vegetables and toss until combined well. Slaw may be made 6 hours ahead and chilled, covered.

CONFETTI COLESLAW

Steps:

• Cut the pepper, and green onions into 2" cubes and coarsely chop in the following order using a food processor with the regular steel blade: drop the garlic through the feed tube with the motor running, add pepper and green onion until coarsely chopped. Empty into a large bowl. Add julienned carrots.
• Change to the slicer blade, cut cabbage into wedges to fit in the feeding tube. Discard the core - it is the wrong texture and has a very sharp flavor. When my mother made coleslaw she would always save the core for my father to eat. He loved it, so naturally we kids wanted to eat it too, until we tasted it, that is) Slice using light to medium pressure otherwise the slices will be too thick. (By hand, cut through the wedges from the core side out, and slice very thinly.) Add to the carrot- red pepper mixture.
• Combine the ingredients for the dressing in a saucepan and bring to a boil. Once the sugar has melted (less than a minute), pour the hot dressing over the coleslaw mixture and toss well.
• Transfer to a large container, cover tightly and refrigerate for at least one hour but preferably until the next day.

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)

Steps:

• Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

COLORFUL CONFETTI SLAW

Steps:

• Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.

CRISP CONFETTI SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.
• Serve immediately.

ZESTY CONFETTI SLAW

Steps:

• Chop and slice all vegetables. Mix in bowl.
• Make the dressing using everything except the oil. Stream the oil into the mixture & whip to emulsify.
• Pour over the vegetables & mix. Stir in the sesame seeds.
• Cover with plastic wrap & chill at least 30 minutes before serving.