This Asian-inspired slaw dish is fresh, crunchy, and a balanced combination of sweet and tangy. It pairs perfectly with a stir-fry or can serve as a main dish topped with grilled chicken, shrimp, or steak.
Tip: If prepared ahead of time, put crunchy topping in a separate serving dish to prevent it from getting soggy.
This dish contains the following allergens: Peanuts, Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Utensils
Chopping Blade
Adjustable Slicing Disc
Medium Saucepan
Large Bowl
Step 1
Place a medium skillet over medium heat. Add the coconut oil. Once melted, add the peanuts and ramen noodles, cook stirring continuously until they begin to brown, about 6 to 8 minutes. Remove from pan from heat and set aside.
Step 2
Install the disc spindle in the XP Precision Processor Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
Step 3
Install the lid and place pieces of cabbage in medium section of the feed chute. Select DISC, the using the pusher, push the cabbage through the chute. When all the cabbage has been sliced, press DISC again to stop the program. Transfer cabbage to a large bowl.
Step 4
Repeat steps 1 and 2 with bell pepper and mango. Transfer to the large bowl with the cabbage.
Step 5
Repeat steps 1 and 2 with carrots using the small section of the feed chute. Transfer to the large bowl with the cabbage.
Step 6
Wipe the bowl clean and install the chopping blade. Add the cilantro and green onion to the bowl. Install the lid and select CHOP. When processing is complete, transfer chopped cilantro and onion to the large bowl with cabbage and toss ingredients until well combined.
Step 7
Wipe the bowl clean, then reinstall the chopping blade. Add rice vinegar, lime juice, soy sauce, and sesame oil. Install the lid, select HIGH and run for 30 seconds. Press HIGH again to stop the program when ingredients are well-combined. Transfer the dressing to the bowl with cabbage and toss well to combine.
Step 8
Top salad with ramen noodle and peanut mixture and serve.
Place a medium skillet over medium heat. Add the coconut oil. Once melted, add the peanuts and ramen noodles, cook stirring continuously until they begin to brown, about 6 to 8 minutes. Remove from pan from heat and set aside.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 2 of 8
Install the disc spindle in the XP Precision Processor Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 3 of 8
Install the lid and place pieces of cabbage in medium section of the feed chute. Select DISC, the using the pusher, push the cabbage through the chute. When all the cabbage has been sliced, press DISC again to stop the program. Transfer cabbage to a large bowl.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 4 of 8
Repeat steps 1 and 2 with bell pepper and mango. Transfer to the large bowl with the cabbage.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 5 of 8
Repeat steps 1 and 2 with carrots using the small section of the feed chute. Transfer to the large bowl with the cabbage.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 6 of 8
Wipe the bowl clean and install the chopping blade. Add the cilantro and green onion to the bowl. Install the lid and select CHOP. When processing is complete, transfer chopped cilantro and onion to the large bowl with cabbage and toss ingredients until well combined.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 7 of 8
Wipe the bowl clean, then reinstall the chopping blade. Add rice vinegar, lime juice, soy sauce, and sesame oil. Install the lid, select HIGH and run for 30 seconds. Press HIGH again to stop the program when ingredients are well-combined. Transfer the dressing to the bowl with cabbage and toss well to combine.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
Step 8 of 8
Top salad with ramen noodle and peanut mixture and serve.
1 teaspoon
coconut oil
1/2 cup
peanuts
85.05g
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
1
mango, cut in large chunks (nearly ripe)
4
large carrots, peeled, trimmed
1/2 cup
fresh cilantro
2
green onions
3 tablespoons
rice vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame oil
juice of 1/2 a lime
1 teaspoon
coconut oil
1/2 cup
peanuts
3 ounces
uncooked ramen noodles, broken into pieces
1/2
head green cabbage, cut in 2-inch pieces
1
red bell pepper, stem and seeds removed, cut in quarters
