7
RECIPES
Asian Slaw with Ginger-Sesame Dressing
The Cuisinart
®
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 to medium green cabbage
¼
small to medium red cabbage
½
small radicchio
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. Fit the Cuisinart
®
Mandoline with the fine julienne blade. Julienne
the radishes, broccoli and carrots; reserve in a large mixing bowl.
3. Slice the remaining vegetables (except cilantro) with the straight
edge blade set to ¹∕
8
-inch setting and add to the mixing bowl with
the other vegetables. Add the chopped cilantro 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° 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
“Pizza”:
2
pounds onions, trimmed
3
tablespoons unsalted butter
½
teaspoon kosher salt
pinch freshly ground black pepper
½
teaspoon granulated sugar
½
teaspoon fresh thyme leaves (you may substitute
¼ teaspoon dried thyme)
