Asian Coleslaw

Name: Asian Coleslaw
Yield: Yield: 10 to 12 servings.
Cuisine: Asian
Ingredients: ¼ tsp chili powder or red pepper flakes; ¼ cup peanut butter; 2 to 3 Tbsp honey (or to taste); 2 Tbsp tamari or soy sauce; salt and freshly ground black pepper to taste; 1 red bell pepper, quartered; 1 savoy or regular cabbage (about 2 lb/1 kg); ¼ cup rice vinegar; 1 Tbsp toasted sesame oil; 12 baby carrots (or 3 medium); 4 green onions, cut to fit feed tube; 2 cloves garlic; ½ cup toasted slivered almonds, for garnish; ¼ cup toasted sesame seeds, for garnish

Preparation info

Yield:
10 to 12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This fabulous coleslaw is sure to become a favorite. It makes a great addition to your buffet table. The dressing can be made a few days in advance and refrigerated.

Ingredients

2 cloves garlic
¼ cup rice vinegar
¼ cup

Asia
Garnish
Vegetarian

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add vinegar, peanut butter, honey, tamari or soy sauce, sesame oil and chili powder or pepper flakes. Process until smooth, about 15 seconds. Transfer to a measuring cup. You will have about ¾ cup dressing. Don’t bother washing the processor bowl or blade. Process carrots until finely minced. Trans