SHREDDED CARROT AND ZUCCHINI SALAD
A quick and easy salad for all seasons.
Makes 4 servings
2small zucchini (a scant 1⁄2 pound), cut to fit feed tube
3medium carrots (a scant 1⁄2 pound), peeled, cut to fit feed tube
1⁄2 small clove garlic, peeled
2tablespoons raspberry vinegar
1teaspoon
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
1⁄4 cup light olive oil
2 tablespoons toasted slivered almonds
Insert the shredding disc in the work bowl and place cover on work bowl. Press On. Place zucchini in feed tube; press High and shred using medium pressure. Transfer to a medium bowl. Place carrots in feed tube and shred using firm pressure. Press Off. Transfer to the bowl with the zucchini; toss to combine. Do not clean work bowl.
Insert the chopping blade in work bowl. Place cover on work bowl and press On button, then High. With the machine running, drop the garlic through the feed tube and process to chop, 5 seconds. Press Off.
Scrape the work bowl and add the vinegar, mustard, salt, and pepper. Press On, then High. Process 5 seconds to combine, then, with the machine running, add the oil slowly through the feed tube and process until emulsified, about 30 seconds. Press Off.
Toss the shredded zucchini and carrots with dressing to taste. Transfer to a serving bowl and garnish with slivered toasted almonds. Serve immediately or cover and chill for up to 2 hours (vegetables will begin to lose their crunchy freshness if longer).
Nutritional information per 1/4 cup serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g • fat 16g
• sat. fat 2g • chol. 0mg • sod. 137mg • calc. 37mg • fiber 3g
ASIAN SLAW
Makes 4 cups
2tablespoons fresh cilantro 61⁄2 ounces red cabbage
61⁄2 ounces green (savoy) cabbage
2ounces red onion
1inch piece fresh ginger, peeled
2tablespoons fresh cilantro
2tablespoons unseasoned rice vinegar
1⁄4 cup vegetable oil
2 tablespoons granulated sugar
3⁄4 teaspoon kosher salt
Add the cilantro to the work bowl fitted with the chopping blade. Press On button and finely chop the cilantro using the high speed. Cut the cabbage and onion to fit the feed tube of the processor. Insert the slic- ing blade to the food processor bowl. Slice the cabbage and then the onion. Place vegetables in a mixing bowl after slicing. Turn the slicing blade over to the shedder and process ginger, place in the mixing bowl. Transfer to bowl with vegetables.
Insert the chopping blade. Add the rice vinegar, vegetable oil, sugar, and salt to the work bowl. Press On, then High to process until blended and emulsified, about 15 seconds. Makes about 1⁄3 cup dressing. Add dressing to taste to salad and toss.
Nutritional information per 1/2 cup serving:
Calories 84 (71% from fat) • carb 6g • pro 1g • fat 7g
• sat fat 2g • chol 0mg • sod 228mg • calc 23mg • fiber 1g
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