Cuisinart 11-Cup Series manual Asian Slaw with Peanut Dressing

Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 1 cup dressing.

Makes eight 1-cup servings of pasta salad.

Preparation: 10 minutes plus 30 minutes resting time for the dressing;

10 - 15 minutes for the vegetables

1/2 cup toasted unsalted peanuts

2 cloves garlic

6slices of fresh ginger, peeled, each about the size of a quarter

4tablespoons natural style peanut butter 1/3 cup + 1 tablespoon rice vinegar

3teaspoons sugar

1broccoli spear, washed, florets trimmed and reserved, stem peeled

3green onions, trimmed, cut to 4-inch lengths, including tasty green tops

1red bell pepper, stemmed, seeded and cut into 1-1/2 x 3-inch pieces

1yellow bell pepper, stemmed, seeded and cut into 1-1/2 x 3-inch pieces

2tablespoons + 1 teaspoon hoisin sauce

2teaspoons sesame oil

2teaspoons low-sodium tamari or soy sauce

2-1/2 tablespoons vegetable oil

4ounces carrots, peeled and trimmed to fit the feed tube horizontally

4ounces red radishes, washed, ends cut flat

8ounces Napa cabbage, washed and cut into 3-inch lengths to fit feed tube

6ounces bok choy, washed and cut to fit feed tube

(include leaves if pretty & tender)

4ounces snow peas, trimmed and strings removed

Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the small feed tube to chop, about 5 seconds. Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl. With the machine running, add the vegetable oil in a steady stream through the small feed tube. Process until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room tempera- ture before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the trimmed and peeled broccoli stem in the small feed tube and shred. Transfer the shredded vegeta- bles to a large bowl.

Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange the peppers in the large feed tube, cut side down, and slice. Arrange the Napa cabbage in the feed tube, cut side down, and slice. Arrange the bok choy in the feed tube and slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the broccoli florets and snow peas; toss the vegetables to combine. Pour the dressing over the vegetables and toss to coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.

Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding cooked pasta (8 ounces dry, cooked according to package directions).

Nutritional analysis per serving:

Calories 212 (60% from fat) • carbo 15g • pro 7g • fat 15g

sat. fat 2g • chol 1mg • sod 171g • fiber 4g

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