Your food processor’s shredding and slicing discs make perfectly uniform veggie strips for the freshest, crunchiest coleslaw ever. This light, vinegar-based version is great for picnics, tacos, or BBQ sides – no mayo required!

🛒 Ingredients

For the slaw:

• ½ small green cabbage
• 2 carrots, peeled
• 1 red bell pepper
• ¼ red onion
• ½ cup fresh parsley

For the dressing:

• ¼ cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• ½ tsp celery seeds
• Salt and pepper to taste

⚙️ Tools Used

• Shredding disc – For cabbage and carrots
• Slicing disc – For bell pepper and onion
• S-blade – For chopping parsley and blending dressing

📝 Step-by-Step Instructions

1️⃣ Prep Vegetables

• Cut cabbage into wedges to fit feed tube
• Using shredding disc, process cabbage and carrots
• Switch to slicing disc, process bell pepper and onion
• Transfer to large bowl

2️⃣ Make Dressing

• Insert S-blade
• Add all dressing ingredients
• Pulse until well combined

3️⃣ Combine and Serve

1. Pour dressing over vegetables
2. Toss well to combine
3. Refrigerate 30 minutes before serving

💡 Pro Tips

🔪 Cutting trick: Cut vegetables to fit feed tube for even shreds
💧 Crispness: Soak shredded veggies in ice water for 15 minutes for extra crunch
🌶️ Spice option: Add jalapeño for heat
🍎 Sweet variation: Add shredded apple for sweetness

🌟 Why This Recipe Works

✅ Uniform pieces – Perfect texture every time
✅ No mayo – Great for picnics and potlucks
✅ Make ahead – Flavors improve overnight

Serving suggestions:

• Taco topping
• BBQ side dish
• Sandwich filler
• Grilled meat accompaniment