Use & Care Manual

SLICING & SHREDDING RECIPES

CUCUMBER VINEGAR SALAD

1. Using the thin slicing blade, insert cucumber slices into the food chute.

Sprinkle with salt.

2. Insert one into the food chute. Stir

3. In a separate bowl, combine remaining ingredients and mix with a fork.

4. Pour over cucumbers and onions and toss lightly

5. Refrigerate for 30 minutes, stir before serving.

SUNSHINE CARROT SALAD

1. Combine orange juice , orange zest and cider vinegar in medium bowl.

Whisk in olive oil.

2. Add carrots, raisins and green onions; toss to combine.

3. Cover and refrigerate at least one hour before serving.

Makes: 6 (½ cup) serving

Vinaigrette

1/3 cup orange juice

1 Tbsp. cider vinegar

1 tsp. orange zest

2 Tbsp. olive oil

4 cups shredded carrots

½ cup raisins

4-6 green onions, thinly sliced

2 cucumbers

½ teaspoon salt

1 small fresh white onion

¼ cup vinegar

¼ cup water

1 tablespoon sugar

½ teaspoon dill weed

¼ teaspoon black pepper

1 dash cayenne pepper