KitchenAid 4KFP740 manual Asian Coleslaw

Asian Coleslaw

1package (3 oz. [85 g]) Ramen Noodles (shrimp, chicken, or vegetable flavour)

1⁄2 large head (about

1 lb. [455 g]) Napa cabbage, cored

1⁄2 medium red onion

1⁄3 cup (80 ml) salted sunflower seeds

Dressing

1⁄4 cup (60 ml) vegetable oil

2tablespoons (30 ml) rice vinegar or rice wine

2tablespoons (30 ml) sugar

Remove and reserve seasoning packet from noodles. Crumble noodles and place on baking sheet. Bake at 375°F (191°C) for 5 minutes, or until toasted. Cool.

Position 2 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit feed tube if necessary. Process to slice. Remove to large mixing bowl. Add sunflower seeds and noodles; toss to mix.

Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and contents of seasoning packet. Process until blended and sugar is dissolved, 10 to 15 seconds. Pour dressing over salad. Toss to coat.

Chill at least 1 hour before serving to blend flavours.

Yield: 12 servings (1⁄2 cup [120 ml] per serving).

Per Serving: About 110 cal, 2 g pro, 9 g carb,

8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.

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