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1/2 cup (125ml) toasted unsalted peanuts
2 cloves garlic
6 slices of fresh ginger, peeled,
each about the size of a quarter
4 tablespoons (60ml) natural style peanut
butter
1/3 cup (75ml) + 1 tablespoon (15ml) rice
vinegar
3 teaspoons (15ml) sugar
2 tablespoons (30ml) + 1 teaspoon (5ml)
hoisin sauce
2 teaspoons (10ml) sesame oil
2 teaspoons (10ml) low-sodium tamari or
soy sauce
2-1/2 tablespoons (40ml) vegetable oil
4 ounces (115g) carrots, peeled and
trimmed to fit the feed tube horizontally
4 ounces (115g) red radishes, washed,
ends cut flat
1 broccoli spear, washed, florets
trimmed and reserved, stem peeled
3 green onions, trimmed, cut to 4-inch
(10cm) lengths, including tasty green tops
1 red bell pepper, stemmed, seeded
and cut into 1-1/2 x 3-inch (3 x 7cm)
pieces
1 yellow bell pepper, stemmed, seeded
and cut into 1-1/2 x 3-inch (3 x 7cm)
pieces
8 ounces (225g) Napa cabbage,
washed
and cut into 3-inch (7cm) lengths
6 ounces (170g) bok choy, washed and
cut into 3-inch (7cm) lengths (include
leaves if pretty & tender)
4 ounces (110g) 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 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 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 pep-
pers 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 veg-
etables to the bowl with the other vegetables. Add the snow peas and toss the vegetables to com-
bine. 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 [225g] 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
Sides
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 1 cup (250ml) dressing.
Makes eight 1-cup (250ml) servings.
Preparation: 10 minutes plus 30 minutes resting time for the dressing;
10 - 15 minutes for the vegetables.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 47