Cuisinart CBT-500FPC manual Sauces and Dressings, Asian Slaw, Pesto

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 turn On and then press 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. Turn On, then High. Process on High 5 seconds to combine, then, with the machine running, add the oil slowly through the feed tube and process until emulsified, about 30 seconds. Turn 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 (50 ml) 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 (1 L)

2 tablespoons (30 ml) fresh cilantro

61⁄2 ounces (184 g) red cabbage

61⁄2 ounces (184 g) green (savoy) cabbage 2 ounces (60 g) red onion

fresh ginger, 1-inch (2.5 cm) piece, peeled

2 tablespoons (30 ml) unseasoned rice vinegar

1⁄4 cup (50 ml) vegetable oil

2 tablespoons (30 ml) granulated sugar

3⁄4 teaspoon (4 ml) kosher salt

Add the cilantro to the work bowl fitted with the chopping blade. Press On, then High to finely chop the cilantro. Turn to Off. Cut the cabbage and onion to fit the feed tube of the processor. Insert the slicing blade to the food processor bowl. Turn machine to On and press High to 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. Turn Off.

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 (75 ml) dressing. Add dressing to taste to salad and toss.

Nutritional information per 1/2 cup (125 ml) serving: Calories 84 (71% from fat) • carb 6g • pro 1g • fat 7g

• sat fat 2g • chol 0mg • sod 228mg • calc 23mg • fiber 1g

SAUCES AND DRESSINGS

PESTO

Makes about 2⁄3 cup (150 ml)

1ounce (30 g) Parmigiano-Reggiano, cut in 1⁄2-inch (1.25 cm) cubes

1⁄4 cup (50 ml) toasted pine nuts or walnuts

1 clove garlic, peeled

1cup (250 ml) (packed) fresh basil leaves, washed and dried completely

1⁄4 cup (50 ml) extra virgin olive oil

1⁄2 teaspoon (2 ml) kosher salt

Insert the chopping blade in the food processor work bowl. Press

On, then High. With the machine running, drop the cheese through the feed tube and process to chop finely, about 10 to 15

seconds; remove and reserve. Place the nuts in the work bowl and Pulse to chop, 5 times; remove and reserve.

With the machine running, drop the garlic through the feed tube and process to chop, 5 seconds. Scrape work bowl. Add basil leaves to work bowl. Press Pulse and pulse on High to chop, 5 times, then process until finely chopped, about 5 seconds. Turn On and with the machine running, add the olive oil in a steady stream to create a smooth emulsion. Scrape work bowl. Add salt, reserved cheese and chopped nuts to work bowl. Process until smooth and blended,

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