20
ENGLISH
1⁄2 medium (about
1 lb [455 g]) Napa
cabbage
1 small red onion
3 tablespoons (45 ml)
sunflower seeds
1 package (3 oz.
[85 g]) chicken or
oriental flavour
ramen noodles
1⁄4 cup (60 ml)
vegetable oil
2 tablespoons (30 ml)
vinegar
2 tablespoons (30 ml)
sugar
Position reversible slicing/shredding disc in work bowl to
slice. Add cabbage and onion, cutting to fit feed tube if
necessary. Process to slice. Remove to large serving bowl.
Add sunflower seeds.
Remove seasoning packet from noodles. Set aside.
Crumble noodles. Add to cabbage mixture.
Exchange mini work bowl and mini blade for slicing/
shredding disc. In mini work bowl, combine oil, vinegar,
sugar, and contents of noodle seasoning packet. Process
until smooth and thick. Pour over cabbage. Toss to coat.
Yield: 8 servings.
Per serving: About 150 cal, 3 g pro, 13 g carb, 10 g total
fat, 1.5 g sat fat, 0 mg chol, 150 mg sod.
Asian Coleslaw 1 clove garlic
3 large fresh basil
leaves or 1 teaspoon
(5 ml) dried basil
1⁄4 cup (60 ml)
pimiento-stuffed
green olives
1⁄4 cup (60 ml) pitted
ripe olives
6 ounces (170 g)
provolone cheese
2 large carrots, cut into
21⁄2-inch (6.25 cm)
pieces
2-3 tablespoons
(30-45 ml) olive oil,
divided
1 medium zucchini, cut
into 21⁄2-inch
(6.25 cm) pieces
1⁄4 small red onion
1-2 tablespoons
(15-30 ml) balsamic
vinegar
1⁄2 teaspoon (2 ml)
sugar
2 medium plum
tomatoes
4 hoagie buns,
split and buttered,
if desired
Position mini bowl and mini blade in work bowl. With
processor running, add garlic and basil through feed
tube. Process until finely chopped, about 10 seconds.
Add green and ripe olives. Pulse until chopped, 3 to 4
times, about 1 second each. Set aside.
Exchange mini bowl and mini blade for reversible slicing/
shredding disc to shred. Add cheese, cutting to fit feed
tube, if necessary. Process to shred. Set aside. Wipe out
work bowl, if necessary.
Reverse disc to slice. Add carrots. Process to slice
lengthwise.
Heat 1 to 2 tablespoons (15 to 30 ml) oil in large skillet
over medium heat. Add carrots. Cook 3 to 5 minutes
until crisp-tender, stirring occasionally. Push to edge of
skillet.
Meanwhile, add zucchini and onion to feed tube. Process
to slice. Add to skillet, adding oil, if necessary. Cook until
slightly soft, 1 to 2 minutes. Remove skillet from heat.
Add olive mixture, vinegar, and sugar to skillet. Stir gently.
Cover. Let stand 10 minutes to marinate.
Meanwhile, add tomatoes through feed tube. Process to
slice. Set aside.
Spoon vegetable mixture into hoagie buns. Top with
tomatoes and cheese. Place under broiler 2 to 3 minutes,
until cheese is bubbly.
Yield: 4 servings (1 hoagie per serving).
Per serving: About 470 cal, 19 g pro, 44 g carb, 24 total
g fat, 11 g sat fat, 30 mg chol, 950 mg sod.
Vegetarian Muffuletta Hoagie