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7
RECIPES
Asian Slaw with Ginger-Sesame Dressing
The Cuisinart
®
V-Blade Mandoline makes homemade coleslaw possible.
Here is a delicious Asian-flavor-inspired version. This colorful side dish
goes beautifully with grilled fish or chicken.
Makes 8 to 10 servings
Dressing:
1 garlic clove, peeled
1 ½-inch piece ginger, peeled
1 tablespoon natural-style peanut butter, chunky or creamy
1 tablespoon rice vinegar
2 tablespoons soy sauce (reduced sodium works well)
1 tablespoon honey
2 tablespoons sesame oil (we recommend hot sesame oil, but it
may be a bit too spicy for some. If so, use half regular sesame
oil and half spicy)
Salad:
6 small to medium red radishes, trimmed
1 broccoli stalk (florets trimmed and reserved for another use)
2 medium carrots, peeled and halved to fit the safety guard
2 medium stalks bok choy (greens trimmed and reserved for
another use)
½ small radicchio
½ small to medium green cabbage
¼ small to medium red cabbage
¼ cup chopped cilantro
1. Put the garlic and ginger in a Cuisinart
®
Food Processor fitted with
the metal blade. Process until finely chopped. Add the peanut
butter, rice vinegar, soy sauce and honey. Process until fully
combined. With the unit running, add the oil through the drizzle
hole in the feed tube and process until emulsified. Reserve.
2. Unfold the stand to raise the Cuisinart® V-Blade Mandoline. Push
the switch button to expose the julienne blades and turn the
control knob to adjust the slice thickness on the indicator
between 1 and 2. Use the food holder to julienne the radishes,
broccoli and carrots; reserve in a large mixing bowl.
3. Push the switch button back in from the other side to conceal the
julienne blades. Turn the control knob to adjust the slice thickness
of the straight-edge blade to 2. Use the food holder to slice the
bok choy and radicchio; add to the mixing bowl. Readjust the slice
thickness on the indicator between 1 and 2. Use the food holder
to slice the green and red cabbage; add to the mixing bowl.
4. Add the chopped cilantro to the vegetables and toss – using tongs
works best – to fully combine. Right before serving, add the
reserved dressing and toss to fully coat. (NOTE: It is important not
to add dressing until immediately before serving otherwise the
salad will not be as bright in color and vegetables will not be as
crisp.)
Nutritional information per serving (based on 10 servings):
Calories 81 (47% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
chol. 0mg • sod. 162mg • calc. 45mg • fiber 2g
Pissaladière
This Provence-inspired pizza has such rich,
delicious flavor – it is a must-try recipe!
Makes 10 to 12 servings
Dough:
1 package active dry yeast (2¼ teaspoons)
1 teaspoon granulated sugar
1¼ cups warm water (105°F to 115°F)
3¹∕
³
cups unbleached, all-purpose flour
½ tablespoon kosher salt
2 teaspoons extra virgin olive oil, plus more for the bowl
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