Recipes - Slicing Attachment - Sunbeam Slice + Ice FC2000 Instruction/Recipe Booklet

Recipes - Slicing Attachment

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Chinese Chop Salad with Peanut Sesame
Dressing
- Vegan, Dairy Free, Gluten Free
2 Lebanese cucumbers
2 stalks celery
1 red capsicum
1 yellow capsicum
¼ head red cabbage
¼ head savoy cabbage
1 head romaine lettuce, finely sliced
½ cup coriander, roughly chopped
¹⁄ ³ cup toasted almonds, roughly chopped
2 tablespoons sesame seeds
Dressing:
½ cup apple cider vinegar
3 tablespoons almond butter
2 tablespoons lime juice
1 tablespoon freshly ground ginger
1 tablespoon honey
2 teaspoons sesame oil
Salt and freshly ground black pepper, to taste
1. Assemble the slicing attachment on the
unit, inserting the thin slicing blade (light
blue).
2. Using the food pusher process the
cucumber, celery, and capsicums. Place in
a large bowl. Set aside.
3. Insert the thick slicing blade (dark
blue). Using the food pusher process red
cabbage and savoy cabbage.
4. Place all chopped vegetables, lettuce,
coriander, almonds and sesame seeds in a
large bowl.
5. Dressing: In a small bowl combine all
dressing ingredients. Whisk to combine.
Season to taste with salt and pepper.
6. Pour dressing over the salad ingredients.
Toss to combine.
TIP: This salad is great in sandwich or wraps.
Raw Beetroot Walnut Salad
- Gluten Free
3 beetroot, peeled, cut into quarters.
1 red onion
½ cup flat leaf parsley, roughly chopped
½ cup walnuts, roughly chopped
100g Danish fetta, roughly chopped
Dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 teaspoons orange juice
1 teaspoon ground cumin
1 teaspoon orange rind
Salt and freshly ground black pepper, to taste
1. Assemble the slicing attachment on the
unit, insert the coarse grating blade (red).
2. Using the food pusher process the
beetroot. Set aside.
3. Remove the grating blade and insert the
thin slicing blade (light blue).
4. Using the food pusher process the red
onion.
5. In a bowl combine beetroot, onion,
parsley, walnuts and fetta.
6. Dressing: In a small bowl combine all
dressing ingredients. Whisk to combine.
Season to taste with salt and pepper.
7. Pour dressing over the beetroot mixture.
Toss until all ingredients are incorporated.
Serve.
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