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1/2 cup toasted unsalted peanuts
2 cloves garlic
6 slices of fresh ginger, peeled, each about
the size of a quarter
4 tablespoons natural style peanut butter
1/3 cup + 1 tablespoon rice vinegar
3 teaspoons sugar
2 tablespoons + 1 teaspoon hoisin sauce
2 teaspoons sesame oil
2 teaspoons low-sodium tamari
or soy sauce
2-1/2 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, florets trimmed
and reserved, stem peeled
3 green onions, trimmed, cut to 4-inch
lengths, including tasty green tops
1 red bell pepper, stemmed, seeded and
cut into 1-1/2 x 3-inch pieces
1 yellow bell pepper, stemmed, seeded
and cut into 1-1/2 x 3-inch pieces
8 ounces Napa cabbage, washed and
cut into 3-inch lengths to fit feed tube
6 ounces bok choy, washed and cut
to fit feed tube
(include leaves if pretty & tender)
4 ounces snow 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 small feed tube to chop, about 5 seconds.
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 vegetable 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 tempera-
ture 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 peeled broccoli stem in the small feed tube and shred. Transfer the shredded vegeta-
bles 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 broccoli florets and snow peas; 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.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding
cooked pasta (8 ounces dry, cooked according to package directions).
Nutritional analysis per serving:
Calories 212 (60% from fat) • carbo 15g • pro 7g • fat 15g
sat. fat 2g • chol 1mg • sod 171g • fiber 4g
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 1 cup dressing.
Makes eight 1-cup servings of pasta salad.
Preparation: 10 minutes plus 30 minutes resting time for the dressing;
10 - 15 minutes for the vegetables
