Sunbeam Slice + Ice FC2000 Instruction/Recipe Booklet page 14

Recipes - Slicing Attachment continued
Crunchy Kale Salad
- Paleo, Vegan, Dairy Free, Gluten Free
¼ head red cabbage
2 granny smith apples, halved, core removed
1 avocado, peeled, roughly chopped
½ bunch kale, finely sliced
1 cup roasted almonds, roughly chopped
1 cup dried cranberries
Dressing:
½ cup orange juice
¹⁄ ³ cup olive oil
¼ cup tahini*
2 tablespoons lemon juice
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1. Assemble the slicing attachment on the
unit, inserting the fine slicing blade
(light blue).
2. Using the food pusher process the
cabbage and apples.
3. Place avocado, kale, almonds, cranberries
and sliced vegetables in a large bowl.
Set aside.
4. Dressing: In a small bowl combine
dressing ingredients. Whisk until
combined. Season to taste with salt
and pepper.
5. Pour dressing over vegetables. Toss to
combine. Serve.
* tahini is available in the health food section
of the supermarket.
12
Lightly Pickled Carrot and Mint Salad
4 carrots, peeled
¼ cup olive oil
1 ½ teaspoons coriander seeds
½ teaspoon cumin seeds
10 fresh mint leaves, finely sliced
1 long red chilli, seeds removed, finely
chopped
2 tablespoons apple cider vinegar
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 carrots.
Set aside.
3. Place coriander and cumin in a small
frypan. Place over medium heat. Cook for
1 minute or until fragrant. Remove from
heat. Add oil.
4. Place carrots in a bowl. Pour over hot
oil. Add remaining ingredients. Toss to
combine. Season to taste with salt and
pepper. Serve.