Cuisinart CTG-00-MAN manual Asian Slaw with Ginger-Sesame Dressing, Mixed Potato Pancakes Latkes

RECIPES

Asian Slaw with Ginger-Sesame Dressing

The Cuisinart® Mandoline makes homemade coleslaw possible. Here is a delicious Asian-flavor-inspired version. This colorful side dish goes beautifully with grilled fish or chicken.

Makes 8 to 10 servings

Dressing:

1 garlic clove, peeled

1 ½-inch piece ginger, peeled

1tablespoon natural-style peanut butter, chunky or creamy

1tablespoon rice vinegar

2tablespoons soy sauce (reduced-sodium works well)

1tablespoon honey

2tablespoons sesame oil (we recommend hot sesame oil, but it may be a bit too spicy for some. If so, use half regular sesame oil and half spicy)

Salad:

6 small to medium red radishes, trimmed

1broccoli stalk (florets trimmed and reserved for another use)

2medium carrots, peeled and halved to fit the safety guard

2medium stalks bok choy (greens trimmed and reserved for another use)

½ small to medium green cabbage

¼ small to medium red cabbage

½ small radicchio

¼ cup chopped cilantro

1.Put the garlic and ginger in a Cuisinart® Food Processor fitted with the metal blade. Process until finely chopped. Add the peanut butter, rice vinegar, soy sauce and honey. Process until fully combined. With the unit running, add the oil through the drizzle hole in the feed tube and process until emulsified. Reserve.

2.Adjust the runway of the Cuisinart® Mandoline to the upper position and fit with the fine julienne blade set to the ¹∕8-inch setting. Julienne the radishes and broccoli; reserve in a large mixing bowl.

3.Remove the julienne blade and replace with the shredding blade set to the ¹∕16-inch setting. Adjust the runway to the lower position. Shred the carrots and reserve in a bowl with the radishes and broccoli. Keeping the mandoline at the ¹∕8-inch setting, slice the remaining vegetables (except cilantro) with the straight edge blade and add to the mixing bowl with the other vegetables. Add the chopped cilantro and toss – using tongs works best – to fully combine. Right before serving, add the reserved dressing and toss to fully coat. (NOTE: It is important not to add dressing until immediately before serving, otherwise the salad will not be as bright in color and vegetables will not be as crisp.)

Nutritional information per serving (based on 10 servings):

Calories 81 (47% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g

• chol. 0mg • sod. 162mg • calc. 45mg • fiber 2g

Mixed Potato Pancakes (Latkes)

This no-fail recipe is great for the holidays, or any time of the year.

Makes twelve 3-inch pancakes

½pound russet potatoes (about 1 medium-large potato), peeled

½pound sweet potatoes (about 1 medium-large potato), peeled

½medium onion, peeled

2tablespoons unbleached, all-purpose flour (you may use matzo meal)

1tablespoon chopped parsley (lightly packed)

1teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

1large egg, lightly beaten

4to 6 tablespoons extra virgin olive oil, divided

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