2 large carrots
1 small white cabbage, cored and cut
handful of microgreens
2 tbsp pomegranate seeds
1 tsp fresh ginger, minced
1 tbsp peanut oil
¼ cup rice vinegar
1 tbsp lime juice
2 tsp fresh mint, chopped
½ tsp black sesame seeds
salt, to taste
INGREDIENTS:
thai style
s l aw
18
DIRECTIONS:
Using the Julienne/Slicer Disk and Julienne Insert, shred the carrots.
Switch to the Julienne Insert and process the cabbage. In a large bowl,
mix all ingredients except microgreens, pomegranate seeds, and sesame
seeds.
Toss until shredded vegetables are completely coated in dressing.
Garnish with microgreens, pomegranate seeds, and black sesame seeds.
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