Succulent Slaws and Sides | 5958 | Succulent Slaws and Sides
CRUNCHY ASIAN SLAW
SERVES 4-6
Crunchy, nutty, and full of flavor, this delicious side dish is the perfect
addition to any summertime barbeque or picnic.
INGREDIENTS:
½ head Napa cabbage, sliced
with Slicer Blade
½ head purple cabbage, sliced
with Slicer Blade
¼ cup toasted almonds, sliced
with Slicer Blade
¼ cup fresh basil, chopped with
Slicer Blade
¼ cup fresh cilantro, chopped
with Slicer Blade
2 carrots, scrubbed* and grated
with Shredder Blade
½ cup bean sprouts
2 Tbsp. toasted sesame seeds
¼-½ cup Sesame Vinaigrette
(pg. 122)
¼ Thai Peanut Dressing
(pg. 123)
*See pg. 31 for scrubbing
technique
DIRECTIONS:
Add shredded Napa and purple
cabbage, shredded carrots,
bean sprouts, basil, cilantro,
avocado, sesame seeds, and
sliced almonds into a large bowl.
Pour both sesame and peanut
dressing (page 122 and 123,
respectively) over the chopped
vegetable mixture before
serving and toss to coat evenly.
WARM BRUSSELS SPROUT
SLAW
SERVES 6-8
This warm, savory-sweet slaw makes a perfect addition to any holiday
table, but is easy enough to enjoy on a weeknight.
INGREDIENTS:
¾ pound cooked turkey or
tempeh bacon (pg. 47)cut
into ½-inch pieces
4 Tbsp. unsalted butter
or olive oil (or a
combination of the two)
2 pounds Brussels sprouts
shredded with
Shredder Blade
2 Granny Smith apples
shredded with
Shredder Blade
1 tsp. dried thyme
Salt and freshly ground
pepper, to taste
DIRECTIONS:
Cook bacon according to
instructions on page 47. Allow to
cool, then cut into -inch pieces.
Melt the butter or heat the
olive oil in a large stovetop
casserole dish or frying pan
over high heat. Add the Brussels
sprouts in batches, stirring
until soened but still bright
green—about eight minutes
total. Season with salt and
pepper. Add apples and thyme
and cook, stirring until the
apples are warmed through.
Add the turkey bacon/tempeh
until heated. Transfer slaw to a
platter and serve.
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