Basil & Dill Coleslaw Recipe

Ingredients
6 cups (about 1/2 head) cabbage
3 tablespoons fresh basil
1/4 cup fresh dill
1/2 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons sugar
2 tablespoons cider vinegar
1 teaspoon ground pepper


Tools

Weston Cabbage Shredder
& Slaw Board *

Weston Vacuum Sealer

*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)


How To

Shred the cabbage, basil, and dill with the Weston Cabbage Shredder and Slaw Board.

Mix together mayo, buttermilk, sugar, vinegar, and ground pepper and pour over cabbage mixture in a large mixing bowl. Pour the mixture into a Weston Vacuum Sealer Bag (we like the vac bag rolls because we cut them to any size we want, but our gallon sized bags and 15" x 18" bags are just as high quality and will also hold this recipe).

Before sealing, fold a paper towel so that it looks like a ruler and insert it into the bag so that it acts as a stopper for the dressing. Seal the bag with your Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.

Red, White, & Bleu Coleslaw Recipe

Ingredients
6 cups (about 1/2 head) red cabbage
1/2 large red onion
1/2 white radish
2 tablespoons olive oil
2 tablespoons garlic
8 ounces red wine vinegar
2 cups cabbage
1 cup light bleu cheese
1 tablespoon freshly ground black peppercorns


Tools

Weston Cabbage Shredder
& Slaw Board *

Weston Vacuum Sealer

*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)


How To

Shred the red cabbage, onion, and radish with the Weston Cabbage Shredder and Slaw Board.

In a medium saucepan, saute garlic in olive oil until lightly browned. Pour the red cabbage, onion, radish, garlic, oil, and vinegar into a Weston Vacuum Sealer Bag (we like the vac bag rolls because we cut them to any size we want, but our gallon sized bags and 15" x 18" bags are just as high quality and will also hold this recipe).

Before sealing, fold a paper towel so that it looks like a ruler and insert it into the bag so that it acts as a stopper for the oil. Seal the bag with your Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.

Shred the remaining cabbage with the Weston Cabbage Shredder and Slaw Board and toss with the vacuum-marinated red cabbage mixture and bleu cheese dressing, then sprinkle with pepper. This pungent coleslaw goes great on burgers!

Sweet & Spicy Coleslaw Recipe

Ingredients
6 cups (about 1/2 head) cabbage
2 cups red cabbage
1 carrot
1 medium jalapeno pepper
3 Gala apples (or a similar apple of the sweet & tart variety)
1/2 cup pepitas
1/4 cup raisins
1/2 cup sweet and sour poppyseed dressing
1 teaspoon salt
a pinch cumin
a pinch ground peppercorn melange

Tools

Weston Cabbage Shredder
& Slaw Board *

Weston Multi-Chopper

Weston Vacuum Sealer

*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)


How To

Shred the cabbage and carrots with the Weston Cabbage Shredder and Slaw Board.

Remove the stem from the jalapeno and cut in half lengthwise. Place halves seed side up over the dicing blade of the Weston Multi-Chopper and press down to chop.

Dicing the jalapeno with a Weston Multi-Chopper

Switch the multi-chopper blade to the coring blade to core your apples, then switch back to the dicing blade to cube apples.

Combine all of the ingredients in a large mixing bowl and toss until fully mixed.

Pour the coleslaw into a Weston Vacuum Sealer Bag (we like the vac bag rolls because we cut them to any size we want, but our gallon sized bags and 15" x 18" bags are just as high quality and will also hold this recipe). Before sealing, fold a paper towel so that it looks like a ruler and insert it into the bag so that it acts as a stopper for the dressing. Seal the bag with your Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.

Marinating Slaw with a Weston Pro Series Vacuum Sealer

When you're ready, cut open the bag and enjoy the most flavorful coleslaw you've ever had!