Cuisinart PrepExpress HFP-300, Instruction Booklet

6

whisking, slowly pour in olive oil in a steady 
stream until completely mixed and 
emulsified, reserve.

Wash, dry and tear romaine leaves into 
bite-size pieces. Place into a large bowl.

Insert slicing drum into Cuisinart

®

PrepExpress™ Handheld Food Processor. 
Slice iceberg lettuce, radicchio, red onion, 
and radishes directly into bowl. Slice 
peppers and celery directly into bowl as well.

Replace slicing drum with shredding drum. 
Shred zucchini and carrot directly into bowl.

Toss vinaigrette with salad. Taste and adjust 
seasoning accordingly.

Nutritional information per serving:

Calories 123 (87% from fat) • carb. 4g • pro. 1g 

• fat 12g • sat. fat 2g • chol. 0mg • sod. 64mg

• calc. 13mg • fiber 1g

Coleslaw

Makes 6 cups

1 

small head green cabbage, about    

1½ pounds, cut to fit feed tube

1 

medium carrot, about 3 ounces,  

trimmed and peeled

½ cup 

mayonnaise

2 

tablespoons white wine vinegar

½ teaspoon 

kosher 

salt

¼ 

teaspoon freshly ground pepper

Insert the slicing drum into the Cuisinart

®

PrepExpress™ Handheld Food Processor. 
Slice the cabbage into a large bowl. 

Insert the shredding drum and shred the 
carrot into the same bowl. Toss the cabbage 
and carrots with the remaining ingredients. 
Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 87 (75% from fat) • carb. 5g • pro. 1g 

• fat 8g • sat. fat 1g • chol. 4mg • sod. 124mg

• calc. 25mg • fiber 1g

Asian Cucumber Salad

Makes 3 cups of salad or six ½-cup servings

1  

piece fresh ginger root, 1 inch,  

peeled

1 

seedless cucumber, about 1 pound,  

 washed
¼ cup 

rice 

vinegar

¼ teaspoon 

kosher 

salt

¼ teaspoon 

granulated 

sugar

Insert shredding drum into Cuisinart

®

PrepExpress™ Handheld Food Processor. 
Shred the ginger. Remove drum and the 
ginger that has accumulated on the inside 
of the drum. Reserve ginger.

Insert the slicing drum and slice the 
cucumber into a large mixing bowl. Toss the 
cucumber with the vinegar, salt, sugar, and 
reserved ginger. 

Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 14 (6% from fat) • carb. 3g • pro. 1g 

• fat 0g • sat. fat 0g • chol. 0mg • sod. 57mg

• calc. 12mg • fiber 1g

Shredded Carrot and 

Zucchini Salad

Makes 4 servings

2  

small zucchini (a scant ½ pound)

3  

medium carrots (a scant ½ pound)

½  

small clove garlic, peeled and finely  

 chopped
2  

tablespoons raspberry vinegar

1 teaspoon 

Dijon-style 

mustard

¼ teaspoon 

kosher 

salt

¼  

teaspoon freshly ground pepper

¼ 

cup light olive oil

2  

tablespoons toasted slivered  

 almonds