How do you cut your veg for HM coleslaw?

MrsE_2

I use the a mandolin style attachment for shredding the cabbage & for the red onion too.

But I always have trouble with the carrots. I have grated them, but I prefer the skinniest Julienne.

I bought a hand held (Oxo good grips) Julienner, but I shred my fingers & (long) nails using it.
I used the thinest setting on the nicer-dicer last night, but it wasn't nice too thick:mad:

Is there some "magic" Julienne that I don't know about?

I have a food processor, but I don't think there is an attachment for what I want?

Also, I like radishes in it, they are a bu66er to cut:rolleyes: Anyone got any ideas for that?

rachbc

i just use a knife for the cabbage, celery and onion and grate the carrot sorry

Gingernutmeg

You can buy julienne blades for mandolins that come in different thicknessess, would that be any use? (Sorry, it's a US site but it was the best pic I could find)

5dogs

I am so glad OP asked this question :T

My hands don't work very well, but I love hm coleslaw. I used my Magic Bullet (until it blew up ), which made a kind of 'coleslaw-flavour sauce' :rotfl: Sounds gross, but was actually quite nice on a hm burger

misskool

food processor with the coarse slicer and shredder attachment. We make them in vast quantities though, we like coleslaw a lot.

MrsE_2

5dogs wrote: »

I am so glad OP asked this question :T

My hands don't work very well, but I love hm coleslaw. I used my Magic Bullet (until it blew up ), which made a kind of 'coleslaw-flavour sauce' :rotfl: Sounds gross, but was actually quite nice on a hm burger

That sounds like an "adult" toy:rotfl: :rotfl: :rotfl: :rotfl:

MrsE_2

Gingernutmeg wrote: »

You can buy julienne blades for mandolins that come in different thicknessess, would that be any use? (Sorry, it's a US site but it was the best pic I could find)

Thats what I need:beer:

sistercas

I just grate my cabbage and carrot , dont use onion as kids dont like it and use a mixture of salad cream and mayo

kitschkitty

I use a veg peeler on the carrots, but I never make huge quantities in one go!

Caterina

I handchop cabbage and onion finely with a sharp knife and grate the carrot using the large holes of a cheese grater. Dressing is a mix of olive oil, vinegar and mayonnaise, with a pinch of salt.

If I make red cabbage coleslaw I might add a few soaked raisins and some finely chopped apple too.

vivaladiva

Has anyone tried a Mouli Julienne? I have the same problem as OP. Grated carrot just doesn't do it in salad. If I could cut lots of julienne carrot and beetroot I promise I would eat more salad:cool:.