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Coleslaw
Nb persons: 0
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| 1/2 head | white cabbage, shredded |
| 1/4 cup | grated carrot |
| 1 tablespoon | chopped fresh flat-leaf parsley leaves |
| 1 tablespoon | caraway seeds |
| 1/4 small | onion, coarsely chopped |
| 1/4 cup | white vinegar |
| 1 tablespoon | mayonnaise |
| 1 1/2 teaspoons | coarse salt |
| 1 1/2 teaspoons | sugar |
| 3/4 teaspoon | freshly ground black pepper |
| 1/2 cup | canola oil |
Directions
1. In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.
2. Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.
3. Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.
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