A Perfect Pantry

When I was growing up my Nan often made coleslaw. It was usually served with chicken, or chops.  Back then I found the dressing to be sharp and the flavour of the salad ingredients to be a little too bitter.  As a result, I have steered clear of coleslaw as an adult.

I recently added a Kambrook Power Drive Food Processor to my kitchen appliance collection and the first thing I thought of when I unpacked it was Coleslaw.  The shredder and grater attachments were screaming for a variety of vegetables to be pushed through them!

I am now sorry that I hadn’t added this meal idea to our menu earlier.   It is the perfect way to include a wide variety of fresh, raw ingredients onto the table, plus it is very quick to make! 

I have revised the flavours I recall of my Nan’s coleslaw and made my dressing more subtle and creamy rather than sharp. This is thanks to the feta, coconut and macadamia oil.

Put this fresh family salad on the menu to be served with hot or cold roast chicken, burgers or protein of your choice. Take it on your next picnic, BBQ, or add it to school lunch boxes.

I hope that you and your family enjoy it as much as mine do.

FRESH COLESLAW

Serves:  6-8

Preparation Time: 5-10 minutes 

Using the Kambrook Power Drive Food Processor

INGREDIENTS

• 1 zucchini peeled
• 1 carrot – peeled
• 1 fennel bulb (small)
• ¼ red cabbage
• 150 grams cos or other variety of lettuce leaves
• 2 small apples – peeled
• 1/3 cup of dried coconut chips (or shredded coconut)
• Handful of fresh mint leaves – chopped
• Handful of fresh coriander leaves

Dressing

• ¼ cup of egg mayonnaise
• 2 tablespoons lemon juice
• 3 tablespoons shredded coconut
• 2 tablespoons Macadamia oil
• 2 tablespoons feta (soft)

DIRECTIONS

1. Using the course shredder and/or the course grater attachments process the zucchini, carrot, fennel, cabbage, lettuce and apples in turn and then arrange on a serving dish.
2. Top with the coconut chips and the fresh herbs
3. To make the dressing either mash or combine with a fork, ensuring that any lumps are removed.
4. Drizzle the dressing over salad to serve.

NB: I used a combination of both the course shredder and the course grater attachment to obtain a variety of sizes in the salad ingredients.

Kyrstie is mum to two boys aged 6 and 3 years old.

She writes family friendly recipes at A Fresh Legacy-A leaf from my garden and aims to inspire families to grow fresh vegetables and cook together. 

Kyrstie is passionate about cooking fresh meals from scratch for her family and friends. She supports local farmers and producers when there is not enough to collect from her backyard garden.

Find Kyrstie at A Fresh Legacy – A leaf from my garden

Facebook

Google+

Pinterest

Twitter