18
Transfer to a resealable container, cover and let stand for at least 30 minutes before using, to allow
flavors to blend and develop. Refrigerate unused portions. Will keep about 5 days, refrigerated.
Nutritional information per serving (2 tablespoons):
Calories 33 (33% from fat) • carb. 3g • pro. 3g • fat 1g • sat. fat 1g • chol. 86mg
• sod. 86mg • calc. 71mg • fiber 0g
Coleslaw
Shred cabbage in just seconds using your Handy Prep
™
.
Makes about 6 cups
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cabbage through
chute into large bowl. Insert shredding disc, and shred carrots through chute into bowl. Toss cab-
bage and carrots with remaining ingredients.
Nutritional information per serving (3/4 cup):
Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 1g • chol. 1mg
• sod. 109mg • calc. 45mg • fiber 2g
Asian Carrot Salad
This salad goes nicely with grilled seafood or chicken.
Makes 4 – 6 servings
Assemble processor with chute attachment, ejector disc and slicing shredding disc. Shred carrots.
Insert slicing disc, slice onion and red pepper. Toss vegetables to combine; reserve.
Switch to clear work bowl. Insert metal blade. Place peanuts in work bowl. Pulse to chop, 5 times;
remove and reserve. With machine running, drop garlic and ginger through feed tube, process 5
seconds to chop. Add cilantro and pepper flakes to work bowl, pulse to chop, 5 times; scrape work
bowl. Add vinegar and soy sauce to work bowl. Process to blend, 5 seconds. With machine run-
ning, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add dress-
ing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to allow
flavors to blend.
1 small head green cabbage (1-1/2
pounds), cut to fit feed tube
1 medium carrot (3 ounces), trimmed,
peeled, and cut to fit feed tube
1/2 cup reduced fat mayonnaise
2 tablespoons vinegar
kosher salt and freshly ground black
pepper to taste
1 pound carrots, trimmed & peeled, cut
to fit feed tube horizontally
1 small red onion (2-3 ounces), peeled,
halved vertically
1 small red bell pepper, stemmed,
cored, seeded, cut to fit feed tube
1/4 cup roasted unsalted peanuts
1 small clove garlic, peeled
2 slices fresh ginger root, each about
the size of a quarter
1 tablespoon fresh cilantro leaves
1/4 teaspoon pepper flakes
2 tablespoons rice vinegar
1 teaspoon low-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon Asian (toasted) sesame oil
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