Coleslaw with Surimi using a Arthur Martin
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Coleslaw with Surimi is a refreshing twist on the classic side dish that takes you on a culinary trip from the traditional picnic table to the vibrant shores of Japan! This zesty salad combines crunchy white cabbage, sweet carrots, and tart Granny Smith apples, all harmoniously mingled with the ocean's bounty of surimi sticks. The pièce de résistance? A splash of orange juice that dances with lemon mayonnaise, bringing an unexpected burst of flavor that will have your taste buds doing the cha-cha. Fun fact: Surimi, originally a Japanese delicacy, means 'ground meat' and was traditionally made from fish, making this dish not only a fusion of cultures but also a delightful way to add a bit of coastal flair to your meal. Perfect for summer barbecues or as a quirky side at dinner parties, this coleslaw will surely leave your guests craving more!
Ingredients
- 200 g White cabbage
- 150 g Carrot
- 1 Granny smith apple
- 200 g Surimi stick
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 200 g Orange juice
Steps
- Place the slicing kit, shredder disk side.
- Add 200 g of white cabbage by the cover aperture in the food processor bowl.
- Mix grate and slice: 30sec / 0°C / Speed 5.
- Peel, cut in four, and add 150 g of carrot by the cover aperture, 1 granny smith apple by the cover aperture in the food processor bowl.
- Remove the slicing kit.
- Place the whisk.
- Cut into small pieces, and add 200 g of surimi stick in the food processor bowl.
- Add 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes, 200 g of orange juice, 250 g zesty mayonnaise in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a salad bowl.
- Setaside the salad bowl in a fridge cover with plastic wrap during 1h .
