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Asian Coleslaw
1 package (3 oz.)
ramen noodles
(shrimp, chicken, or
vegetable flavor)
1
⁄2 large head (about
1 lb.) Napa cabbage,
cored
1
⁄2 medium red onion
1
⁄3 cup salted sunflower
seeds
Dressing
1
⁄
4 cup vegetable oil
2 tablespoons rice
vinegar or rice wine
2 tablespoons sugar
Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake
at 375°F for 5 minutes, or until toasted. Cool.
Position 2 mm slicing disc in work bowl. Add
cabbage and onion in batches, cutting to fit feed
tube if necessary. Process to slice. Remove to large
mixing bowl. Add sunflower seeds and noodles;
toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
seasoning packet. Process until blended and sugar is
dissolved, 10 to 15 seconds. Pour dressing over
salad. Toss to coat.
Chill at least 1 hour before serving to blend flavors.
Yield: 12 servings (
1
⁄2 cup per serving).
Per Serving: About 110 cal, 2 g pro, 9 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.
26
Chicken Wild Rice Salad
2 green onions, cut
into 1-inch pieces
1 pound boneless,
skinless chicken
breast halves, grilled
or broiled and
cooled
1
⁄2 large red bell
pepper, seeded and
cut into quarters
lengthwise
1 medium rib celery
2 cups cooked wild
rice, cooled
Dressing
1
⁄2 cup vegetable oil
1
⁄4 cup white wine or
rice vinegar
2 tablespoons Dijon
mustard
1
⁄2 teaspoon salt
1
⁄
2 teaspoon coarsely
ground black pepper
1
⁄2 teaspoon hot pepper
sauce
Position multipurpose blade in work bowl. Add
onions. Pulse 1 to 2 times, about 2 seconds each
time, or until chopped.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add chicken, bell pepper, and celery
in batches. Process to slice. Remove to large mixing
bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add dressing ingredients. Process until
smooth, 3 to 5 seconds. Pour dressing over salad
mixture. Toss to coat. Refrigerate at least 1 hour
before serving.
Yield: 5 servings.
Tip: Entire salad may be assembled 1 day in advance
and refrigerated.
Per Serving: About 370 cal, 22 g pro, 16 g carb,
25 g total fat, 4.5 g sat fat, 50 mg chol,
450 mg sod.