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56
½ cup toasted unsalted peanuts
2 garlic cloves
6 slices fresh ginger, peeled, each about
the size of a quarter
4 tablespoons natural-style peanut butter
1
⁄
3
cup + 1 tablespoon rice vinegar
3 teaspoons granulated sugar
2 tablespoons + 1 teaspoon hoisin sauce
2 teaspoons sesame oil
2 teaspoons tamari or soy sauce,
low sodium
2½ tablespoons vegetable oil
2 large carrots, trimmed to fit
the feed tube horizontally
2 small red radishes, ends cut flat
1 broccoli stalk, florets trimmed and
reserved, stem peeled
3 scallions, trimmed, cut to 4-inch lengths,
including green tops
1 red bell pepper, cored, and cut into 1½ x
3-inch pieces
1 yellow bell pepper, cored, and cut into
1½ x 3-inch pieces
8 ounces Napa cabbage, cut into 3-inch
lengths to fit feed tube
6 ounces bok choy, cut to fit feed tube
4 ounces snow peas, trimmed
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, rice vinegar, sugar, hoisin
sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl.
With the machine running, add the vegetableoil 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
vegetables to a large bowl.
Insert the slicing disc. Arrange the scallions in the small feed tube and slice. Arrange the
peppers 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
vegetables to the bowl with the other vegetables. Add the broccoli florets and snow peas; toss the
vegetables to combine. 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 dry, cooked according to package directions).
Nutritional information per serving:
Calories 212 (60% from fat) • carb. 15g • pro. 7g • fat 15g
• sat. fat 2g • chol. 1mg • sod. 171g • fiber 4g
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 1 cup dressing
Makes eight 1-cup servings
Preparation: 10 minutes, plus 30 minutes resting time for the dressing;
10–15 minutes for the vegetables
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