KitchenAid KFP740CR Use & Care Guide - Page 24

Asian Coleslaw

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Asian Coleslaw 1 package (3 oz.) ramen noodles (shrimp, chicken, or vegetable flavor) 1⁄2 large head (about 1 lb.) Napa cabbage, cored 1⁄2 medium red onion 1⁄3 cup salted sunflower seeds Dressing 1⁄4 cup vegetable oil 2 tablespoons rice vinegar or rice wine 2 tablespoons sugar Remove and reserve seasoning packet from noodles. Crumble noodles and place on baking sheet. Bake at 375°F for 5 minutes, or until toasted. Cool. Position 2 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit feed tube if necessary. Process to slice. Remove to large mixing bowl. Add sunflower seeds and noodles; toss to mix. Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and contents of seasoning packet. Process until blended and sugar is dissolved, 10 to 15 seconds. Pour dressing over salad. Toss to coat. Chill at least 1 hour before serving to blend flavors. Yield: 12 servings (1⁄2 cup per serving). Per Serving: About 110 cal, 2 g pro, 9 g carb, 8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod. 22

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Asian Coleslaw
1 package (3 oz.)
ramen noodles
(shrimp, chicken, or
vegetable flavor)
1
/
2
large head (about
1 lb.) Napa cabbage,
cored
1
/
2
medium red onion
1
/
3
cup salted sunflower
seeds
Dressing
1
/
4
cup vegetable oil
2 tablespoons rice
vinegar or rice wine
2 tablespoons sugar
Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake
at 375°F for 5 minutes, or until toasted. Cool.
Position 2 mm slicing disc in work bowl. Add
cabbage and onion in batches, cutting to fit feed
tube if necessary. Process to slice. Remove to large
mixing bowl. Add sunflower seeds and noodles;
toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
seasoning packet. Process until blended and sugar is
dissolved, 10 to 15 seconds. Pour dressing over
salad. Toss to coat.
Chill at least 1 hour before serving to blend flavors.
Yield: 12 servings (
1
/
2
cup per serving).
Per Serving: About 110 cal, 2 g pro, 9 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.
22