Sides & Snacks


  • ½ medium head cabbage, wedges
  • 1 wedge purple cabbage
  • 2 medium carrots, peeled and trimmed
  • 1 small purple onion
  • ½ cup stuffed olives, coarsely chopped
  • ¾ cup mayonnaise
  • 3 tbsp red wine vinegar
  • ½ tsp celery seed
  • Ground pepper, to taste

Method (click to mark as completed)

Large/small workbowls, S blade, mini S blade

Serves 4

  1. Using the reversible grating/slicing disc, thinly slice cabbages.
  2. Using the reversible shredding/slicing disc, shred the carrots and onion.
  3. Place vegetables in a large bowl and add the olives.
  4. In the small workbowl, using the mini S blade, mix mayonnaise, red wine vinegar and celery seeds.
  5. Pour over cabbage mixture and toss to combine.
  6. Cover and refrigerate at least 1 hour to allow flavours to blend.

Completed steps (click to remove last step)