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Asian Coleslaw
Serves: 4-6
2 carrots, peeled
1 red onion
½ Chinese cabbage
½ red cabbage
1 cup bean sprouts
1 tablespoon rice wine vinegar
1 egg yolk
½ cup vegetable oil
2 tablespoons lime juice
2 tablespoons sweet chilli sauce
¼ cup peanuts, roasted
Fresh coriander, to garnish
Salt and freshly ground black pepper, to taste
1. Using the large processing bowl fitted with
the julienne blade julienne carrot. Set
aside.
2. Set the variable slicing blade to 1mm and
slice onion. Set aside.
3.Setthevariableslicingbladeto7mmand
slice the Chinese cabbage through the wide
chute. Reduce the variable slicing blade to
4mm and slice the red cabbage.
4. In a large bowl combine all sliced
vegetables and bean sprouts.
5. Using the small processing bowl fitted with
the small universal ‘s’ blade add vinegar
and egg yolk. Slowly add oil in a thin
stream until a thick dressing has formed.
Add lime juice and sweet chilli sauce.
Pulse to combine. Set aside.
6. Place peanuts in the small processing bowl
fitted with the small universal ‘s’ blade and
press Auto Pulse.
7. Pour dressing over the salad gently tossing
for an even coating. Season to taste with
salt and pepper. Top with coriander and
crushed peanuts.
Shaved Fennel Salad
Serves:3-4
2 small fennel bulbs
2 large zucchinis
¹⁄
³
cup lemon juice
¹⁄
³
cup olive oil
¼ cup fresh dill, roughly chopped
1 tablespoon honey
200g baby rocket
½ cup pine nuts, roasted
150g feta cheese, crumbled
Salt and freshly ground black pepper, to taste
1. Using the large processing bowl fitted with
thevariableslicingbladesetto3mm,
process the fennel. Set aside.
2. Using the large bowl fitted the julienne
blade, slice the zucchini into threads. Set
aside.
3.Inasmallbowlcombinedill,lemonjuice,
oil and honey. Season to taste with salt and
pepper.
4. In a large bowl combine remaining
ingredients. Pour over dressing and toss to
combine.
25
Salads