5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
37
1 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
8 ounces Napa cabbage, washed and cut into 3-inch lengths
6 ounces bok choy, washed and cut into 3-inch lengths
(include leaves if pretty and tender)
4 ounces snow peas, trimmed
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve.
With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape
the work bowl; process 5 seconds longer. Add the peanut butter, rice vinegar, sugar,
hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape
the work bowl. With the machine running, add the oil in a steady stream through the small
feed tube. Process until emulsi ed, about 10 to 15 seconds. Remove and reserve. The
dressing may be made up to several days ahead. Cover well and refrigerate. Allow to sit
for 30 minutes at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed
tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube
and shred. Insert the trimmed and broccoli stem in the small feed tube and shred.
Transfer the shredded vegetables to a large bowl.
Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange
the peppers in the large feed tube, cut side down and slice. Arrange the Napa cabbage in
the feed tube, cut side down and slice. Arrange the bok choy in the feed tube and slice.
Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow peas
and toss the vegetables to combine. Pour the dressing over the vegetables and toss to
coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients
and adding cooked pasta (8 ounces dry, cooked according to package directions).
Nutritional information per serving:
Calories 201 (59% from fat) • carb. 16g • pro. 7g • fat 14g • sat. fat 2g
• chol. 0mg • sod. 172mg • calc. 76mg • fi ber 4g
Shredded Carrot Salad with
Honey-Ginger Dressing
Healthy, nutritious and delicious.
Makes 12 one-half-cup servings, ½ cup each
2
⁄
³
cup walnut halves, shells removed
1½ pounds carrots, peeled, cut into 2-inch pieces
¾ ounce fresh gingerroot, peeled, cut into ½-inch pieces
1 cup plain nonfat yogurt, drained*
¹⁄
³
cup fresh mint leaves
1½ tablespoons honey
2
⁄
³
cup golden raisins
Find Your Products By Category
Please Login
