🛒 Ingredients
For the slaw (uses multiple discs):
- ¼ red cabbage (shredder disc)
- 2 carrots (julienne disc)
- 1 yellow bell pepper (slicer disc)
- ½ English cucumber (slicer disc)
- ¼ red onion (S-blade)
- For the dressing (emulsifying disc):
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic
- ½ tsp cumin
- 3 tbsp water
- Salt & pepper to taste
- Toppings:
- ¼ cup roasted chickpeas
- 2 tbsp sunflower seeds
1️⃣ Process Veggies
| Vegetable | Disc | Prep Tip |
|---|---|---|
| Carrot | Shredder disc | Peel & cut to fit feed tube |
| Zucchini | Slicer disc (2mm) | Trim ends, no need to peel |
| Daikon | French fry disc | Cut into 3" segments |
| Avoid | Grinding | No nuts/seeds |
2️⃣ Make Dressing
Swap to emulsifying disc
Blend tahini, lemon, syrup, garlic 30 sec
Slowly add water through feed tube while running
3️⃣ Combine & Serve
Toss all veggies in large bowl
Drizzle dressing → mix with tongs
Top with chickpeas & seeds
💡 Pro Techniques
🔪 Disc order matters: Start with driest veggies (cabbage), end with wettest (cukes)
🌶 Spice variation: Add ½ tsp smoked paprika to dressing
🥙 Meal prep tip: Store undressed slaw for 3 days
🌟 Why This Shines
✅ Texture variety – Three disc types create eating interest
✅ No waste – Use all vegetable parts (no knife trimming)
✅ Allergy-friendly – Vegan, nut-free, gluten-free
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