2 tbsp. cider vinegar
1 tbsp. soy sauce
1 tbsp. oriental sesame oil (vegetable oil)
2 tsp. sugar
3 drops liquid red-pepper seasoning
1 lg. zucchini (8 oz.)
4 carrots (8 oz.), pared

1. Combine vinegar, soy sauce, sesame oil, sugar and red-pepper seasoning in food processor bowl used for Thai Peanut Sauce (you don't need to rinse bowl). Whirl until combined.

2. Remove chopping blade and insert shredding disk. Process zucchini and carrots into vinaigrette. Remove disk; toss together slaw in work bowl with fork to coat. 4 servings.