Pulled pork sandwiches...wow, yummy!

Yep, give it a good wash & tear off the tough outer leaves. Then, cut it into quarters. From that point, you can easily make a slant-cut on each piece to remove the core. You may have to cut it into smaller pieces after removing the core to fit it into your FP...the feed tubes are different on all of them. Be sure you have your shredder blade on!

/tricia

We love homemade cole slaw, perfect with your pulled pork!

I don't wash it first. I rip off all the outer leaves and then make a cut right through each of the four sides of the core. Do the two on either side of the core first and then turn and cut the two shorter sides that are left. You will be left with a square shaped core...toss it.

I rinse each of the 4 hunks under cold running water keeping the piece in tact. Then I cut each of the four wedges lengthwise into pieces that fit the tube of my FP and use the shred blade to do it's thing.

What time should we be there?

It's something I don't make either and there's so many different types and flavors I don't really have a preference so long as they're not dry or have dreaded raisins in them LOL . Some are like little chunks al la KFC. Some are more shredded and some are almost pulverized. I guess I prefer the sweeter coleslaws though.

Actually it is the slicing blade I use not the shredding blade...I misspoke.

Yeah, me too. Thanks Linda.

/t

I'll add the other slaw recipes I have filed...most from people here.

Alaska cole slaw
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

I think this came from Woody.
Claremont Salad
1/2 small head green cabbage sliced thinly
1 green pepper, quartered and thinly sliced
1 cucumber thinly sliced ( I like the english or seedless)
1 carrot thinly sliced
1 small onion finely chopped
1/4c + 2T sugar
1/2c white vinegar
3T water
1/4c oil
1 1/2t salt
1 minced garlic clove
Combine vegs in large bowl. Blend remaining ingredients together until well combined. marinate overnight stirring occasionally.

And yet another...
Napa Cabbage Slaw
Fresh and crunchy, this salad will remind you of traditional coleslaw, but without the mayonnaise. Pale green napa cabbage and a touch of ginger give this slaw an Oriental flavor.
1-1/2 pounds carrots, finely shredded
4 cups finely slivered napa cabbage
1/3 cup white wine vinegar
2 tablespoons sugar
1 clove garlic, minced or pressed
1 teaspoon minced fresh ginger
Salt
In a salad bowl, gently mix carrots, cabbage, vinegar, sugar, garlic, and ginger. Season to taste with salt. If made ahead, cover and refrigerate for up to 4 hours.
Yield: Makes 6 servings.

My mother taught me this neat trick. Shred the cabbage well in advance, and then put it in a big mixing bowl or ziplock bag. Add cold water to cover and lots of ice cubes. Then refrigerate. When you're ready to mix with the dressing, drain very well and pat dry. You'd think it would make the cabbage soggy, but instead it's extremely crisp and good.

Here's another tip -- sometimes slaw needs to sit awhile for the flavors to meld, and sometimes mixing in advance can cause it to wilt and become very soggy. It all depends on the dressing. Because of this, slaw recipes usually give instructions about timing, and it's important to follow them.

sm

When I make coleslaw, I take off all the bruised outer leaves and rinse the head. I then cut the core out of the head and reserve it(my treat) and cut the head into slices that will fit into my blender jar(don't have a food processor).I use a carrot and onion with the cabbage to make my coleslaw. My treat is the core , I trim it down to smooth inner flesh is revealed and run it under water and sprinkle a little salt on it. The trimmed core is very crisp. I used to get every core until my hubby found out how tasty it was.

I do as the others here, removing outer leaves, cutting in quarters, removing core, and shredding in the food processor.

Here's my favorite recipe except for the Napa Cabbge Slaw recipe. But first things first - I take the core in one hand and the salt shaker in the other hand and stand over the sink and enjoy.

Cole Slaw

1 medium to large head of cabbage
2 carrots
1 green pepper
1 small onion
4 stalks celery
¼ bunch Parsley

Shred cabbage and carrots. Remove seeds and membranes from pepper and chop finely. Finely chop the onion and celery. Mince the Parsley. Mix all together.

1 Tablespoon white wine vinegar
1 Tablespoon sugar
½ cup mayonnaise
Salt and pepper to taste

Mix dressing ingredients together. You may have to double to amounts to get the amount you want. Add to cabbage mixture and mix well. You can let this sit in the fridge a while for the flavors to marry.

Beverly

I know this is going to sound strange, but it never occurred to me to use my food processor to shred my cabbage! I either just use a knife, or if I want it paper thin (for an Asian slaw I make) I use my Japanese version of a Mandoline.

Of course, I usually am only cooking for the two of us, I suppose if I shredded cabbage for a hoard frequently, I would have figured it out. Gosh though, I wish I would have read this thread before I set my latest batch of sauerkraut to ferment...15 pounds of cabbage. :P

daylily....you beat me to it! I eat the core too. My dad taught me that years ago.

We like ours chunky so I don't use my FP. I quarter first, then remove the outer leaves and "slant cut" the core out.

Then just cut into approx. 1/2" cubes (no, they don't stay cubes, just for an idea of the size). I add some coarsely grated carrot.

My dressing is EASY!!! I don't measure, but it's about 2 parts mayo, 1 part sugar and a sprinkling of celery seed.

Make it to your taste.

I use this same dressing on any number of combos of fresh veggies all summer. cukes, tomatoes, peppers, carrots, zucchini, etc. Summer slaw!

Deanna (is it summer yet?....is it summer yet?....is it summer yet?)

I'm going to make this one for Easter Dinner.

Sounds so good..I picked it out of her cookbook I bought last week..but figured it had to be online.

Here is a link that might be useful: Nigella's New Orleans Cole Slaw

Thanks for all your help! The coleslaw turned out great, but I definitely want to try a lot of these recipes. I used the shredder attatchment this time, but next time I want to try the slicer.

No one mentioned this so I will: to core the cabbage you do just what you would with a head of ice berg: Thwack it down hard on a flat surface and the core with separate from the leaves and you can process the rest of the head for cole slaw. Congrats on your new processor! Did it come with a DVD? My Cuisinart came with a great 'usage' DVD and I feel so much more comfortable using it after watching the DVD. I made cole slaw and salsa within a week of getting it and it made me feel great about spending the money on it!

I have a great recipe for slaw sauce if you would like it. I don't know if you already have one but the one I have is classic deli.

Have you ever tried omitting the onion and adding grated apple? Yummy, if not quite proper coleslaw. And I prefer a mayo-based dressing with vinegar, sugar, and a pinch of salt.

Thanks for the tip, Sands. I remember my mom doing that with iceberg lettuce as a child. No DVD with my new cuisinart, but I had a cheapo fp before this one so I felt fairly comfortable with it. My local library has a fp cookbook I plan to check out next time I'm down there. I'd love to try bread dough with the new machine.

Thanks for the recipe, Nan. Any and all recipes are welcome! I've only made coleslaw a few times so I don't have a go-to recipe yet. The one I made this time was a buttermilk/sour cream/mayo combo.

Tracey