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  2. Recipes
  3. Classic Coleslaw

Classic Coleslaw

Classic Coleslaw

Ȑ
Difficulty
Medium
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 medium onion, peeled
1 Tbsp grainy mustard
2 large carrots, peeled
2 Tbsp sugar
200 grams red cabbage, cut in half
200 grams white cabbage, cut in half
4 Tbsp wine
 to taste seasoning


Instructions

STEP 1/3

Here’s how to prepare coleslaw with a lot less effort: simply use Braun’s MQ 70 food processor accessory with its shredding insert. Attach the MQ 7 Hand blender and start to shred all the ingredients gradually. Start with the onion, slice in halve and fill through the filling tube. Continue with the carrots and the red as well as the white cabbage. Use medium speed to get evenly shredded results.

STEP 2/3

Place in a large bowl and add the red wine vinegar, mustard and caster sugar.

STEP 3/3

Season with salt and pepper and leave to marinate in the fridge for at least 1 hour.


This recipe was prepared using Braun’s MQ 7 Hand blender with its MQ 70 food processor accessory (1,5l), like for example in our set: MQ MQ 775 Patisserie.
This recipe can be also prepared using MQ 785 Patisserie Plus or MQ 5077 WH Buffet+.
  1. Back to homepage
  2. Recipes
  3. Classic Coleslaw

Classic Coleslaw

Classic Coleslaw

Ȑ
Difficulty
Medium
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1 medium onion, peeled
1 Tbsp grainy mustard
2 large carrots, peeled
2 Tbsp sugar
200 grams red cabbage, cut in half
200 grams white cabbage, cut in half
4 Tbsp wine
 to taste seasoning

Instructions

STEP 1/3

Here’s how to prepare coleslaw with a lot less effort: simply use Braun’s MQ 70 food processor accessory with its shredding insert. Attach the MQ 7 Hand blender and start to shred all the ingredients gradually. Start with the onion, slice in halve and fill through the filling tube. Continue with the carrots and the red as well as the white cabbage. Use medium speed to get evenly shredded results.

STEP 2/3

Place in a large bowl and add the red wine vinegar, mustard and caster sugar.

STEP 3/3

Season with salt and pepper and leave to marinate in the fridge for at least 1 hour.

Notes

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