6 cups (about 1/2 head) cabbage
2 cups red cabbage
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
|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!)
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|
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|