Cuisinart DFP-3 DFP-3 Manual - Page 19

Transfer to a resealable container, cover and let stand for at least 30 minutes before using, to allow flavors to blend and develop. Refrigerate unused portions. Will keep about 5 days, refrigerated. Nutritional information per serving (2 tablespoons): Calories 33 (33% from fat) • carb. 3g • pro. 3g • fat 1g • sat. fat 1g • chol. 86mg • sod. 86mg • calc. 71mg • fiber 0g Coleslaw Shred cabbage in just seconds using your Handy Prep™. Makes about 6 cups 1 small head green cabbage (1-1/2 1/2 cup reduced fat mayonnaise pounds), cut to fit feed tube 2 tablespoons vinegar 1 medium carrot (3 ounces), trimmed, peeled, and cut to fit feed tube kosher salt and freshly ground black pepper to taste Assemble processor with chute attachment, ejector disc and slicing disc. Slice cabbage through chute into large bowl. Insert shredding disc, and shred carrots through chute into bowl. Toss cabbage and carrots with remaining ingredients. Nutritional information per serving (3/4 cup): Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 1g • chol. 1mg • sod. 109mg • calc. 45mg • fiber 2g Asian Carrot Salad This salad goes nicely with grilled seafood or chicken. Makes 4 - 6 servings 1 pound carrots, trimmed & peeled, cut 2 slices fresh ginger root, each about to fit feed tube horizontally the size of a quarter 1 small red onion (2-3 ounces), peeled, 1 tablespoon fresh cilantro leaves halved vertically 1/4 teaspoon pepper flakes 1 small red bell pepper, stemmed, cored, seeded, cut to fit feed tube 1/4 cup roasted unsalted peanuts 1 small clove garlic, peeled 2 tablespoons rice vinegar 1 teaspoon low-sodium soy sauce 2 tablespoons vegetable oil 1 tablespoon Asian (toasted) sesame oil Assemble processor with chute attachment, ejector disc and slicing shredding disc. Shred carrots. Insert slicing disc, slice onion and red pepper. Toss vegetables to combine; reserve. Switch to clear work bowl. Insert metal blade. Place peanuts in work bowl. Pulse to chop, 5 times; remove and reserve. With machine running, drop garlic and ginger through feed tube, process 5 seconds to chop. Add cilantro and pepper flakes to work bowl, pulse to chop, 5 times; scrape work bowl. Add vinegar and soy sauce to work bowl. Process to blend, 5 seconds. With machine run- ning, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add dress- ing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to allow flavors to blend. 18