Asian Slaw with Peanut Dressing - xp

[Guest guest]

This is more like a meal than a slaw. Doubled the garlic and ginger.

Added a teaspoon of red pepper flakes. Whats food without the heat!

I'd probably use this sauce recipe on some soba noodles, too.

Chupa

 

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Asian Slaw with Peanut Dressing

1/4 cup toasted unsalted peanuts

1 clove garlic

4 slices of fresh ginger, peeled, each about the size of a quarter

3 tablespoons peanut butter (regular or chunky)

1/3 cup rice vinegar

2-1/2 teaspoons sugar

1-1/2 tablespoons hoisin sauce

2 teaspoons Asian (toasted) sesame oil

1-1/4 teaspoons low-sodium tamari or soy sauce

4-6 red radishes (3 ounces), washed and trimmed

1 carrot (3 – 4 ounces), peeled, cut to fit the feed tube horizontally

1 small broccoli spear, washed, florets trimmed and reserved, stem

peeled

2 green onions, trimmed, cut to fit feed tube

1 small (4 ounce) red bell pepper, stemmed, seeded, quartered

1 small yellow bell pepper, stemmed, seeded, quartered

6 ounces Napa cabbage, washed, cut to fit feed tube

6 ounces bok choy, washed, cut to fit feed tube (include leafy greens

if tender)

3 ounces snow peas or sugar snap peas, trimmed and strings removed

 

 

 

 

 

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, about 5 seconds. Scrape the work

bowl; process 5 seconds longer. Add the peanut butter, sugar, rice

vinegar, hoisin sauce, and tamari. Process until smooth, about 10

seconds. Scrape down the sides of the work bowl.

 

With the machine running, add the sesame oil in a steady stream

through the feed tube; process until emulsified, about 10 to 15

seconds. Remove and reserve. The dressing may be made several days

ahead. Cover well and refrigerate. Let sit for 30 minutes at room

temperature before using. Clean the work bowl.

 

Insert the shredding disc. Arrange the radishes in the feed tube, cut

side down. Use medium pressure to shred. Arrange the carrots

horizontally in the feed tube. Use medium pressure to shred. Insert

the trimmed and peeled broccoli stem in the small feed tube; use

medium pressure to shred. Transfer the shredded vegetables and

reserved broccoli florets to a large bowl.

 

Insert the slicing disc. Arrange the green onions in the small feed

tube. Use light pressure to slice. Arrange the peppers in the large

feed tube, cut side down; use medium pressure to slice. Arrange the

Napa cabbage in the feed tube, cut side down. Use medium pressure to

slice. Arrange the bok choy in the feed tube; use medium pressure to

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. Garnish with

reserved chopped peanuts.

 

Makes 3/4 cups dressing

Makes 6 cups Asian Slaw

 

 

Nutritional analysis per serving:

Calories 125 (45% from fat) • carb. 18g • pro. 6g • fat 9g • sat. fat

1g • chol. 0mg • sod. 534mg • fiber 3g

 

Source: cusinart.com

Formatted by Chupa Babi in MC: 10.08.06

 

Preparation: 10 minutes plus 30 minutes resting time for the dressing;

10 – 15 minutes for the vegetables.

 

Note: You may turn this into an Asian pasta salad by doubling the

dressing ingredients and adding cooked pasta (6 ounces dry, cooked

according to package directions).

 

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