Asian Slaw with Peanut DressingCuisinart Original Recipe
½ cup toasted unsalted peanuts
2 garlic cloves
6 slices of fresh ginger, peeled, each about the size of a quarter
4 tablespoons natural style peanut butter
1/3 cup plus 1 tablespoon rice vinegar
1 tablespoon granulated sugar
2 tablespoons + 1 teaspoon hoisin sauce
2 teaspoons sesame oil
2 teaspoons low-sodium tamari or soy sauce
2½ tablespoons vegetable oil
4 ounces carrots, peeled and trimmed to fit the feed tube horizontally
4 ounces red radishes, washed, ends cut flat
1 broccoli spear, washed, flowerets trimmed and reserved, stem peeled
3 green onions, trimmed, cut to 4-inch lengths, include tasty green tops
1 red bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
1 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
8 ounces Napa cabbage, washed and cut into 3-inch lengths
6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty & tender)
4 ounces snow peas, trimmed
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl. With the machine running, add the oil in a steady stream through the small feed tube. Process until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the trimmed and broccoli stem in the small feed tube and shred. Transfer the shredded vegetables to a large bowl.
Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange the peppers in the large feed tube, cut side down and slice. Arrange the Napa cabbage in the feed tube, cut side down and slice. Arrange the bok choy in the feed tube and slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow peas and toss the vegetables to combine. Pour the dressing over the vegetables and toss to coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.
ServingsMakes eight 1-cup servings
Calories 201 (59% from fat) - carb. 16g - pro. 7g - fat 14g - sat. fat 2g - chol. 0mg - sod. 172mg - calc. 76mg - fiber 4g
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