Crunchy Asian Slaw
This simple recipe uses three different blades so you can see just how easy it is to slice, shred, chop, mix, and blend using one tool! For even deeper flavors, make this slaw a day in advance.
- ½ small head green cabbage, halved, cored, cut into 1" (2-cm) slices
- 6 green onions, trimmed and halved
- 2 carrots, peeled and halved
- ¼ cup (60 mL) low-sodium soy sauce
- ¼ cup (60 mL) rice vinegar
- 2 tbsp (30 mL) brown sugar
- 2 tsp (10 mL) sesame or toasted sesame oil
- 1 " (2-cm) piece ginger, peeled
- 2 garlic cloves, peeled
Shred the cabbage with the thick slicing blade; place in a large bowl.
Slice the green onions with the thin slicing blade; leave the onions in the food processor bowl.
Grate the carrots with the coarse grating blade. Add the mixture to the cabbage.
For the dressing, finely chop the remaining ingredients using the multiuse blade, about 1 minute.
Pour the dressing onto the vegetable mixture and toss to coat.
Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL ): Calories 80, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 14 g, Fiber 3 g, Sugars 9 g (including 4 g of added sugars), Protein 2 g
This recipe was developed in our Test Kitchen to showcase the power and functionality of our cordless Flex+ system. This recipe will also work in your kitchen with your current hand mixer, immersion blender, and/or food processor.
Want to learn more about a cordless solution that will take up less space in your kitchen cabinets than your current tools? Check out the Flex+ Multi-Prep Set!