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1
⁄2
medium (about 1 lb.)
Napa cabbage
1small red onion
3 tablespoons
sunflower seeds
1 package (3 oz.)
chicken or oriental
flavor ramen noodles
1
⁄4 cup vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage and onion, cutting to fit
feed tube if necessary. Process to slice. Remove to
large serving bowl. Add sunflower seeds.
Remove seasoning packet from noodles. Set aside.
Crumble noodles. Add to cabbage mixture.
Exchange mini work bowl and mini blade for
slicing/shredding disc. In mini work bowl, combine
oil, vinegar, sugar, and contents of noodle
seasoning packet. Process until smooth and thick.
Pour over cabbage. Toss to coat.
Yield: 8 servings.
Per serving: About 150 cal, 3 g pro, 13 g carb, 10 g
total fat, 1.5 g sat fat, 0 mg chol, 150 mg sod.
Asian Coleslaw
4 ounces Gruyere or
Swiss cheese
5 large (about 3 lb.)
onions
2 tablespoons butter
or margarine
1 tablespoon flour
1
⁄2 teaspoon black
pepper
3 cans (14 oz. each)
low-sodium beef
broth
1
⁄
2 cup dry sherry or
chicken broth
1 teaspoon
Worcestershire sauce
2 cups large home-
style croutons or 7
slices toasted French
bread
2 ounces freshly grated
Parmesan cheese
Position reversible slicing/shredding disc in work
bowl. Add Gruyere cheese. Process to shred. Set
aside. Reverse disc to slice. Add onions, cut to fit
feed tube if necessary. Process to slice.
Melt butter in Dutch oven or large saucepan over
medium-high heat. Add onions. Cook and stir 10 to
15 minutes, until onions are tender. Add flour and
pepper. Stir to mix. Add broth, sherry, and
Worcestershire sauce. Heat to boiling. Cook
1 minute.
Spoon into 6 individual oven-proof soup bowls. Top
with croutons and Gruyere cheese. Sprinkle with
Parmesan cheese. Place under broiler for 2 to 3
minutes, until cheese is melted and bubbly.
Yield: 6 (1
1
⁄
2-cup) servings.
Per serving: About 300 cal, 16 g pro, 22 g carb, 15 g
total fat, 8 g sat fat, 40 mg chol, 370 mg sod.
French Onion Soup
SALADS, SOUPS AND SANDWICHES