Cuisinart Mandoline CTG-00-MAN - Manual (Page 8)

7
RECIPES
Asian Slaw with Ginger-Sesame Dressing
The Cuisinart ® Mandoline makes homemade coleslaw possible.
Here is a delicious Asian-flavor-inspired version. This colorful side
dish goes beautifully with grilled fish or chicken.
Makes 8 to 10 servings
Dressing:
1
garlic clove, peeled
1 ½-inch piece ginger, peeled
1 tablespoon natural-style peanut butter, chunky or creamy
1 tablespoon rice vinegar
2 tablespoons soy sauce (reduced-sodium works well)
1 tablespoon honey
2 tablespoons sesame oil (we recommend hot sesame oil,
but it may be a bit too spicy for some. If so, use half regular
sesame oil and half spicy)
Salad:
6
small to medium red radishes, trimmed
1 broccoli stalk (florets trimmed and reserved for another
use)
2 medium carrots, peeled and halved to fit the safety guard
2 medium stalks bok choy (greens trimmed and reserved for
another use)
½ small to medium green cabbage
¼ small to medium red cabbage
½ small radicchio
¼ cup chopped cilantro
1. Put the garlic and ginger in a Cuisinart ® Food Processor fitted
with the metal blade. Process until finely chopped. Add the
peanut butter, rice vinegar, soy sauce and honey. Process until
fully combined. With the unit running, add the oil through the
drizzle hole in the feed tube and process until emulsified.
Reserve.
2. Adjust the runway of the Cuisinart ® Mandoline to the upper
position and fit with the fine julienne blade set to the ¹∕
8
-inch
setting. Julienne the radishes and broccoli; reserve in a large
mixing bowl.
3. Remove the julienne blade and replace with the shredding blade
set to the ¹∕
16
-inch setting. Adjust the runway to the lower
position. Shred the carrots and reserve in a bowl with the
radishes and broccoli. Keeping the mandoline at the ¹∕
8
-inch
setting, slice the remaining vegetables (except cilantro) with the
straight edge blade and add to the mixing bowl with the other
vegetables. Add the chopped cilantro and toss – using tongs
works best – to fully combine. Right before serving, add the
reserved dressing and toss to fully coat. (NOTE: It is important
not to add dressing until immediately before serving, otherwise
the salad will not be as bright in color and vegetables will not be
as crisp.)
Nutritional information per serving (based on 10 servings):
Calories 81 (47% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 162mg • calc. 45mg • fiber 2g
Mixed Potato Pancakes (Latkes)
This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve 3-inch pancakes
½ pound russet potatoes (about 1 medium-large potato),
peeled
½ pound sweet potatoes (about 1 medium-large potato),
peeled
½ medium onion, peeled
2 tablespoons unbleached, all-purpose flour (you may use
matzo meal)
1 tablespoon chopped parsley (lightly packed)
1 teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 to 6 tablespoons extra virgin olive oil, divided