Recipe: Creamy Confetti Coleslaw (low fat using apple, buttermilk, and caraway seeds) (food processor)

CREAMY CONFETTI COLESLAW

For tang and sweetness, this bright coleslaw relies on buttermilk and crisp apple, along with a modest amount of mayonnaise.

1 medium carrot, sliced
1 celery rib, sliced
1/2 Granny Smith apple, peeled, cored, and coarsely chopped
4 cups finely shredded green cabbage
4 cups finely shredded red cabbage
1/2 medium red onion, cut in thin crescents
2 scallions, green part only
FOR THE DRESSING:
1/4 cup low-fat mayonnaise
1 cup fat-free buttermilk
2 tablespoons white vinegar
2 teaspoons sugar
1/2 teaspoon caraway seeds
1 teaspoon salt
Freshly ground pepper

TO PREPARE THE VEGETABLES:
In a food processor, pulse the carrots until they are coarsely chopped. Add the celery and pulse 3-4 times. Add the apple. Pulse until the vegetables are evenly chopped, taking care not to make them too fine. Turn the vegetables into a large stainless steel, plastic, or glass bowl.

Add the green and red cabbage, and onion to the bowl. Cut the scallions into 1 1/2 inch lengths. Cut each piece lengthwise into thin strips. Add the scallion to the bowl. With your hands, toss the slaw until it is evenly mixed.

TO MAKE THE DRESSING:
Whisk together the mayonnaise and buttermilk. Add the vinegar and sugar.

Crush the caraway seeds in a mortar, or place them on a cutting board. Holding a small cast iron skillet or other heavy pot in both hands, use the bottom of the pot to grind the caraway seeds by pressing on them heavily. Mix the caraway into the dressing. Add salt and pepper to taste.

TO PREPARE THE COLESLAW:
Pour the dressing over the slaw and mix to combine. Cover the bowl of slaw tightly with plastic wrap, or place in a covered container. Refrigerate at least 2 hours, up to overnight, before serving. This coleslaw keeps 2-3 days.

"Cabbage grows in hundreds of varieties, though our markets mainly carry three types. There are dense, bowling-ball heads of shiny green, deep purple-red, and softer crinkly-leafed Savoy. Red cabbage is even richer in vitamin C than the green varieties. Savoy, which tastes pleasantly milder and sweeter, is more tender. It also offers a significant amount of beta carotene, while red and green cabbage have very little."

Servings: 8
Source: Dana Jacobi, the American Institute for Cancer Research