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Yield: 10-12 servings
Keeps for 3-4 days in the refrigerator
2 cloves garlic
1/4 cup rice vinegar
1/4 cup peanut butter
2 to 3 Tbsp. honey (or to taste)
2 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame oil
1/4 tsp. chili powder or red pepper flakes
12 baby carrots (or 3 medium)
1 savoy or regular cabbage (about 2 lbs.)
1 red bell pepper, quartered
4 green onions, cut to fit feed tube
salt and freshly ground black pepper to taste
1/2 cup toasted slivered almonds, for garnish
1/4 cup toasted sesame seeds, for garnish
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 3/4 cup dressing. Don't bother washing the processor bowl or blade. Process carrots until finely minced. Transfer them to a large bowl.
Slicer: Cut cabbage in wedges to fit feed tube; discard core. Slice, using very light pressure. Add to carrots. Place bell pepper and green onions vertically in feed tube. Slice, using light pressure. Add to cabbage mixture.
Add dressing and mix well. Season with salt and pepper. Transfer to a serving bowl, cover and chill. At serving time, garnish with almonds and sesame seeds.
Variation: If desired, add a 3-oz. package of ramen-style noodles, broken up.
