Broccoli Slaw; Tangy Asian Cucumber Pickles - Hamilton Beach change-a-bowl Mode D'emploi

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Salads & Side Dishes

Broccoli Slaw

2 cups (500 ml) broccoli, sliced (use Slice disc)
2 cups (500 ml) cabbage, sliced (use Slice disc)
1 carrot, sliced (use Slice disc)
1 ⁄ small onion, shredded (use Shred disc)
2
1 cup (250 ml) cranberries, dried
1 cup (250 ml) cole slaw dressing
In GladWare ® bowl: process broccoli, cabbage, carrots, and onion. Stir in
dried cranberries and cole slaw dressing. Serve cold.
Makes 5 cups (1.25 L).
Optional: Stir one cup chopped nuts or sunflower seeds.

Tangy Asian Cucumber Pickles

1 ⁄ cup (125 ml) white vinegar
2
1 ⁄ cup (125 ml) water
2
1 ⁄ cup (125 ml) sugar
2
1 teaspoon (5 ml) salt
3 cucumbers, sliced (use Slice disc)
3 shallots, sliced (use Slice disc)
1 teaspoon (5 ml) hot red chilies, crushed
In GladWare ® bowl mix vinegar, water, sugar, and salt. Microwave on High for
2 to 3 minutes until sugar dissolves. In the same Gladware
cucumbers and shallots Stir in red chilies. May be served warm or cold.
Leftovers can be refrigerated for up to one week.
Makes about 2 cups (500 ml).
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