This recipe is made with red cabbage but if we prefer we can use normal cabbage, Chinese cabbage, or kale.
It can also be a good option to combine several of these cabbages in the same salad.
In the same way the apple cider vinegar can be substituted with wine vinegar, or even with the same amount of lemon juice.
We mount the grater disc together with the drive shaft on our Küken robot.
We put the disc in the slicing position, close the lid and open the filling hole.
Program the robot at speed 5.
We chop the cabbage through the filling hole using the pusher attachment.
Once all the cabbage is chopped we stop the robot.
Open the machine and change the disc to the grater position. Close the lid again.
Program the robot at speed 5.
Grate the carrots through the filling hole using the pusher accessory.
Once the carrots are grated we stop the robot.
Reserve the cabbage and carrots in a salad bowl.
Replace the grater disc with the blade accessory.
Add 75 g of spring onions, peeled and chopped, 50 g of hazelnuts and 50 g of walnuts.
We chop for 15 seconds at speed 6.
We replace the blade accessory with the whisk accessory.
Add the yoghurt, 50 g of raisins, 45 ml of olive oil, 45 ml of vinegar, 20 g of mustard and salt and pepper to taste.
Beat 15 seconds at speed 4.
Pour the sauce over the cabbage and carrots.
Stir so that the sauce is well integrated and our coleslaw is ready to eat.
4 servings