Quick Salad Slaw

Laurie’s mom uses any of the season’s crunchy veggies to make this slaw.  Stored in an airtight bag, it keeps for several days, ready to eat at a moment’s notice.

Cabbage (green and/or red)

Broccoli (use the peeled stem too)

Kohlrabi

Carrots

Onions

Garlic

Parsley

Green or Red Pepper

Celery

Cucumber

Zucchini and/or Summer Squash

Fennel

Using the thin slicing blade on a food processor,  process the cabbage, broccoli and fennel – place into large bowl.

Then with shredding blade, process carrots, cucumber, pepper, onion, zucchini, kohlrabi – add to bowl.

With chopping blade, process garlic, parsley, celery (young leaves and stems) – add to bowl.

Stir gently to mix and store in airtight bags in refrigerator.  Dress at time of serving.

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