How to Make Slaw in a Buffalo Chopper

Using a buffalo chopper to make cole slaw cuts the preparation time by more than half.

Buffalo choppers use a spinning bowl to carry food into a blade assembly that contains small knives that rotate at 1,725 revolutions per minute. Although rarely seen in the home kitchen, buffalo choppers facilitate the chopping, shredding and mincing of foods such as cabbage, carrots and onions -- components of slaw. However, the buffalo chopper's use is not limited to vegetables; other applications include grinding meat, rough-chopping herbs and mincing garlic -- particularly useful in high-volume food service operations.

Things You'll Need

• 1 head green cabbage
• 2 large carrots
• 1 small Spanish onion
• 2 tsp. celery salt
• 3/4 cup mayonnaise
• 1 tbsp. dry mustard
• 2 tbsp. sour cream
• 2 tbsp. distilled white vinegar
• 1 1/2 tbsp. white granulated sugar
• Kosher salt
• Freshly ground black pepper

Instructions

1. Remove the wilted, dark and blemished outer leaves from one head of green cabbage. Cut it into quarters, and remove the dense portions of stem.

2. Start the buffalo chopper and ready a container to hold the shredded cabbage. Add the cabbage to the buffalo chopper in increments; place 1/4 of the cabbage in the rotating bowl, allow it to pass through the chopper three times or until finely shredded. Stop the chopper and remove. Do not remove the cabbage while the chopper is operating.

3. Peel and cut 2 large carrots into thirds. Start the buffalo chopper and place the carrot pieces in the rotating bowl. Allow the carrots to make four passes through the chopper or until finely shredded. Cut the power and remove. Add to the cabbage.

4. Peel 1 small Spanish onion and cut it into quarters. Start the buffalo chopper, and place the onion in the rotating bowl. Allow the onion to pass through the chopper three times or until finely shredded. Add to the cabbage and carrots.

5. Combine 2 tsp. celery salt, 3/4 cup mayonnaise, 1 tbsp. dry mustard, 2 tbsp. sour cream, 2 tbsp. distilled white vinegar, 1 1/2 tbsp. white granulated sugar in a large bowl, and season to taste with kosher salt and freshly ground black pepper. Mix the dressing with the shredded carrots, onion and cabbage.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Food Network: Creamy Cole Slaw

Resources

• Jean's Restaurant Supply: Buffalo Chopper, Food Cutter, 14'' Dia, Hobart 84145-1