18
17
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 Pro Plus
™
.
Makes about 6 cups
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 cab-
bage 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
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
running, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add
dressing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to
allow flavors to blend.
1
small head green cabbage (1-1/2
pounds), cut to fit feed tube
1
medium carrot (3 ounces), trimmed,
peeled, and cut to fit feed tube
1/2
cup reduced fat mayonnaise
2 tablespoons
vinegar
kosher salt and freshly ground black
pepper to taste
1
pound carrots, trimmed & peeled, cut
to fit feed tube horizontally
1
small red onion (2-3 ounces), peeled,
halved vertically
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
slices fresh ginger root, each about
the size of a quarter
1
tablespoon fresh cilantro leaves
1/4
teaspoon pepper flakes
2
tablespoons rice vinegar
1
teaspoon low-sodium soy sauce
2
tablespoons vegetable oil
1
tablespoon Asian (toasted) sesame oil
Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently.
Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and
refrigerate until ready to use.
To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed “top” of the
molded cheese, so that some will come out from the edges. Place a flat plate or server over the
bowl and invert so that the “top” becomes the “bottom”. Carefully lift up the bowl and gently remove
the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.
Nutritional information per serving (2 tablespoons):
Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg
• sod. 165mg • calc. 87mg • fiber 0g
Vinaigrette
Makes 1-1/2 cups
This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by
adding fresh or dried herbs. Add a touch of sugar for a little sweetness.
Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced
about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running,
pour oil through feed tube in thin stream and process until completely mixed and emulsified, about
5 to 10 seconds.
Nutritional information per serving (1 tablespoon):
Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 43mg • calc. 1mg • fiber 0g
Creamy Ricotta Herb Dressing/Dip
This is a good light dressing for potato salad or other fresh vegetable salads. It also
makes a nice dip for fresh crudités.
Makes about 1-1/2 cups
Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and
process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add
ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds.
1
small garlic clove, peeled
1/3
cup wine vinegar
1
tablespoon fresh lemon juice
1 tablespoon
Dijon
mustard
1/2 teaspoon kosher salt
1/8
teaspoon freshly ground black pepper
1
cup vegetable oil
(may use half olive oil)
2
shallots, peeled and halved
1
clove garlic, peeled (optional)
1/4
cup fresh flat-leaf parsley
1
tablespoon fresh tarragon leaves
1
teaspoon fresh thyme leaves
2-3
fresh basil leaves
3/4
cup part skim ricotta cheese
3/4
cup buttermilk or fat free plain yogurt
1/2
teaspoon dry mustard
1/2
teaspoon each kosher salt and freshly
ground pepper
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