KITCHENAID KPFP850 - Manual (Page 51)

49
F
OOD
P
ROCESSOR
R
ECIPES
SALAD
1 large head (about 2 lb.) Napa
cabbage, cored
1 medium red onion, cut into
quarters lengthwise
2 packages (3 oz. each) ramen
noodles (shrimp, chicken, or
vegetable flavor)
1 ⁄
2
cup salted sunflower nuts
DRESSING
1 ⁄
2
cup vegetable oil
1 ⁄
4
cup white wine vinegar
1 ⁄
4
cup sugar
Position 4 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit
feed tube if necessary. Process to slice. Remove to very large mixing bowl.
Remove and reserve seasoning packets from noodles. Crumble noodles into cabbage
mixture. Add nuts; toss to mix.
Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and
contents of noodle seasoning packets. 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: 32 servings ( 1 ⁄
2
cup per serving).
Tip: Recipe may be halved, if desired.
Per serving: About 80 cal, 1 g pro, 7 g carb, 5 g total fat, 1 g sat fat, 0 mg chol,
80 mg sod.
ASIAN COLESLAW FOR A CROWD