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 feed tube to chop, about 5 seconds. Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, and tamari. Process until smooth, about 10 seconds. Scrape down the sides of the work bowl. With the machine running, add the sesame oil in a steady stream through the feed tube; process until emulsified, about 10 to 15 seconds. Remove and reserve. The dress- ing may be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the feed tube cut side down. Use medium pressure to shred. Arrange the carrots horizontally in the feed tube. Use medium pressure to shred. Insert the trimmed and peeled broccoli stem in the small feed tube; use medium pressure to shred. Transfer the shredded vegetables and reserved broccoli florets to a large bowl. Insert the slicing disc. Arrange the green onions in the small feed tube. Use light pressure to slice. Arrange the peppers in the large feed tube, cut side down; use medium pressure to slice. Arrange the Napa cabbage in the feed tube, cut side down.
Use medium pressure to slice. Arrange the bok choy in the feed tube; use medium pressure to slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow peas and toss the vegetables to combine. Pour the dressing over the vegetables and toss to coat well. Garnish with reserved chopped peanuts.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding cooked pasta (6 ounces [170 g] dry, cooked according to package directions).
Preparation: 10 minutes plus 30 minutes resting time for the dressing; 10 – 15 minutes for the vegetables.
Nutritional analysis per serving:
Calories 125 (45% from fat) • carb. 18g • pro. 6g • fat 9g
sat. fat 1g • chol. 0mg • sod. 534mg • fiber 3g
Creamy Tarragon Vidalias
Serve alongside a roasted tenderloin of beef.
Makes 3 cups (750 ml)
3/4 cup (175 ml) water
1/3 cup (75 ml) sugar
1/3 cup (75 ml) rice wine vinegar
1/2 cup (125 ml) drained nonfat plain yogurt *
1/4 cup (50 ml) mayonnaise, p.29, or purchased (mayonnaise lowfat)
1teaspoon (5 ml) dried tarragon 1/4 teaspoon (1 ml) kosher salt 1/8 teaspoon (0.5 ml) white pepper
In a small
Insert the medium slicing disc. Arrange the onions flat side down in the large feed tube and process to slice. Remove to a large glass bowl, and toss with the cooled sugar and vinegar mixture. Cover and refrigerate for 24 hours, turning the onions every few hours.
Drain the onions and squeeze dry. Discard the soaking liquid.
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