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SHREDDED CARROT AND ZUCCHINI SALAD
A quick and easy salad for all seasons.
Makes 4 servings
2 small zucchini (a scant
1
⁄2 pound), cut to fit feed tube
3 medium carrots (a scant
1
⁄2 pound), peeled,
cut to fit feed tube
1
⁄2 small clove garlic, peeled
2 tablespoons raspberry vinegar
1 teaspoon Dijon-style mustard
1
⁄4 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper
1
⁄4 cup light olive oil
2 tablespoons toasted slivered almonds
Insert the shredding disc in the work bowl and place cover on work
bowl. Press On. Place zucchini in feed tube; press High and shred
using medium pressure. Transfer to a medium bowl. Place carrots in
feed tube and shred using firm pressure. Press Off. Transfer to the
bowl with the zucchini; toss to combine. Do not clean work bowl.
Insert the chopping blade in work bowl. Place cover on work bowl and
press On button, then High. With the machine running, drop the garlic
through the feed tube and process to chop, 5 seconds. Press Off.
Scrape the work bowl and add the vinegar, mustard, salt, and pepper.
Press On, then High. Process 5 seconds to combine, then, with the
machine running, add the oil slowly through the feed tube and process
until emulsified, about 30 seconds. Press Off.
Toss the shredded zucchini and carrots with dressing to taste. Transfer
to a serving bowl and garnish with slivered toasted almonds. Serve
immediately or cover and chill for up to 2 hours (vegetables will begin
to lose their crunchy freshness if longer).
Nutritional information per 1/4 cup serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g • fat 16g
• sat. fat 2g • chol. 0mg • sod. 137mg • calc. 37mg • fiber 3g
ASIAN SLAW
Makes 4 cups
2 tablespoons fresh cilantro
6
1
⁄2 ounces red cabbage
6
1
⁄2 ounces green (savoy) cabbage
2 ounces red onion
1 inch piece fresh ginger, peeled
2 tablespoons fresh cilantro
2 tablespoons unseasoned rice vinegar
1
⁄4 cup vegetable oil
2 tablespoons granulated sugar
3
⁄4 teaspoon kosher salt
Add the cilantro to the work bowl fitted with the chopping blade. Press
On button and finely chop the cilantro using the high speed. Cut the
cabbage and onion to fit the feed tube of the processor. Insert the slic-
ing blade to the food processor bowl. Slice the cabbage and then the
onion. Place vegetables in a mixing bowl after slicing. Turn the slicing
blade over to the shedder and process ginger, place in the mixing
bowl. Transfer to bowl with vegetables.
Insert the chopping blade. Add the rice vinegar, vegetable oil,
sugar, and salt to the work bowl. Press On, then High to process
until blended and emulsified, about 15 seconds. Makes about
1
⁄3 cup
dressing. Add dressing to taste to salad and toss.
Nutritional information per 1/2 cup serving:
Calories 84 (71% from fat) • carb 6g • pro 1g • fat 7g
• sat fat 2g • chol 0mg • sod 228mg • calc 23mg • fiber 1g