Coleslaw stores really well when you don't add any dressing to it. So, get out your food processor, make a mess, and chop up enough coleslaw to last you the week! Your body will love you for feeding it the rainbow colours of these vegetables. And your wallet will love how cheap this is compared to packaged coleslaw from the supermarket.
Prepare the vegetables.
Cabbage: Remove any old outer leaves. Cut the core out. Cut into pieces that will fit into the mouth of your food processor.
Celery: Cut off the root end of the stalk. Leave the leaves on for now.
Spring onions: Remove outer layers of the onion if they are old. Cut off the roots.
Carrots: Cut off the tops.
Using the slicing blade in the food processor, cut up the cabbage, celery & spring onions. Depending on the size of the bowl in your food processor, you may need to break this down into steps.
Arrange the cut up vegetables into storage containers. I use two large containers. Layer the vegetables so that each vegetable is evenly distributed across the container. That way, it will be easy to grab out a small amount and get the right combination of vegetables.
Change the blade in the food processor to the grater. Grate the carrots. Add them as the top layer in the containers. Store the coleslaw in the fridge. It will last 4-5 days.
When using the food processor to slice the celery and spring onions, it is tempting to cut off the unwanted part before you get started. However, leaving the leaves on the celery and the greener parts of the spring onions, means you can hold onto them while they are slicing. This helps with keeping them upright, so they slice correctly. Stop slicing once you get down to the part you would normally cut off, then pull out the unwanted part and discard it.
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