Dressings & Marinades, Lunch, Side Dishes

Asian Slaw with Ginger Peanut Dressing

Step 1 of 7

Install the chopping blade in the Precision Processor® Bowl. Place peanuts in the bowl. Install the lid, then select CHOP. Once the program has completed, run the CHOP program again. Transfer chopped peanuts to a large bowl. Add green onions and cilantro to the peanuts.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Step 2 of 7

Remove the chopping blade from the bowl and install the disc spindle in the bowl. Place the reversible disc, slicing side up, on the spindle. Install feed chute lid and place red cabbage in feed chute. Select DISC, then use the pusher to push cabbage through the chute. When all cabbage is sliced, stop program and transfer cabbage to the bowl with the peanuts, green onions, and cilantro.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Step 3 of 7

Repeat Step 2 with Napa cabbage and red bell pepper.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Step 4 of 7

Repeat step 2 with the carrots, but this time install the disc with the shredding side up.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Step 5 of 7

Install the chopping blade in the Precision Processor Bowl. Place all dressing ingredients in the bowl. Install the lid, then select HIGH and run until program is complete.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Step 6 of 7

Pour dressing over slaw and toss to mix.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Step 7 of 7

Sprinkle with sesame seeds and serve.

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
32g cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

For the slaw

3/4 cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2 head red cabbage, cut in 1 1/2–inch strips
1/2 head Napa cabbage, cut in 1 1/2–inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2 tablespoons white sesame seeds

For the dressing

6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece ginger, rough chopped
4 cloves garlic, peeled

Compatible with

Ninja® Professional Advanced Food Processor

Allergies

Tip: Allergy Advice

Cooking mode

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For the dressing

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Utensils

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Step 5

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