User Guide

9
Thai Vegetable and Chicken Salad
Ingredients:
1 large English cucumber
1 large yellow squash
1 large thick carrot, peeled
3 cups (710 ml) cooked shredded chicken
1 cup (237 ml) toasted sliced almonds
1/2 cup (118 ml) fresh cilantro, chopped
1/3 cup (79 ml) fresh basil, cut in strips
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) soy sauce
2 cloves garlic, minced
2 teaspoons (10 ml) grated ginger
2 teaspoons (10 ml) honey
1/2 teaspoon (2.5 ml) dried crushed red pepper
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. Using a Spiralizer, make spirals of cucumber, squash and
carrot; set aside. In a large bowl, stir together cucumber,
squash, carrot, chicken, almonds, cilantro and basil.
2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,
ginger, honey, crushed red pepper and black pepper until
well blended. Pour over vegetable mixture and toss until well
blended.
3. Cover and refrigerate several hours for flavors to blend or until
ready to serve.
Serves: 4
Garden Pasta
Ingredients:
2 medium zucchini
2 medium yellow squash
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
2 large tomatoes, diced
2 tablespoons (30 ml) chopped fresh basil
1 tablespoon (15 ml) balsamic vinegar
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse ground black pepper
1/4 teaspoon (1.3 ml) crushed red pepper, optional
Directions:
1. Using a Spiralizer, make spirals of zucchini and yellow squash.
2. Fill a large saucepan two-thirds full of water. Over high heat,
boil water. Add zucchini and yellow squash spirals. Cook until
tender, about 15 seconds. Drain and cover to keep warm.
3. In large skillet over medium-high heat, cook garlic in olive oil
until tender, about 3 minutes.
4. Add tomatoes, basil, vinegar, salt and peppers. Cook just until
tomatoes are heated through.
5. Serve over vegetable pasta.
Serves: 4–6
Recipes (cont.)
Suggested Cone: Thin Julienne Blade