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Parve
Easy
8 Servings
Allergens 
No Allergens specified
5 Minutes
Diets
Look what happened to coleslaw! Well, why not? A slaw being nothing more than shredded cabbage as the first building block – have fun adding all the good stuff, with minimal effort on your part, thanks to the food processor. I can’t tell you enough how good and good-for-you green apples are in salads and side dishes! You want this salad to be pale green and white, so nothing brightly colored such as carrots or red peppers or radishes!
1 small head cabbage or nappa, shredded thin (slicing disc on your food processor)
4 ribs celery, peeled and grated (slicing disc)
1 seedless cucumber, grated coarse (shredding disc)
2 Granny Smith apples, unpeeled, cored, and grated coarse
1 bunch scallions, sliced very thin
1 bunch dill, minced (chopping blade)
1/2 cup Bartenura Olive Oil
1/4 cup Tonnelli Apple Cider Vinegar
2 tablespoons white horseradish, or 2 tablespoons wasabi diluted in a little cold water
cold water, to taste
salt, to taste
white pepper, to taste
2 tablespoons sugar
Place all the vegetables in a mixing bowl.
Mix the dressing ingredients thoroughly and pour over the mixture. Toss gently so as not to extract moisture.
Serve at room temperature. Store refrigerated in glass jars.
Makes about 2 quarts.
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