Sunbeam LC9000 manual Salads, carrots, peeled 1 red onion ½Chinese cabbage, small fennel bulbs

Salads

Asian Coleslaw

Serves: 4-6

2 carrots, peeled

1 red onion

½Chinese cabbage

½red cabbage

1 cup bean sprouts

1 tablespoon rice wine vinegar

1 egg yolk

½ cup vegetable oil

2 tablespoons lime juice

2 tablespoons sweet chilli sauce

¼cup peanuts, roasted

Fresh coriander, to garnish

Salt and freshly ground black pepper, to taste

1.Using the large processing bowl fitted with the julienne blade julienne carrot. Set aside.

2.Set the variable slicing blade to 1mm and slice onion. Set aside.

3.Set the variable slicing blade to 7mm and slice the Chinese cabbage through the wide chute. Reduce the variable slicing blade to 4mm and slice the red cabbage.

4.In a large bowl combine all sliced vegetables and bean sprouts.

5.Using the small processing bowl fitted with the small universal ‘s’ blade add vinegar and egg yolk. Slowly add oil in a thin stream until a thick dressing has formed. Add lime juice and sweet chilli sauce. Pulse to combine. Set aside.

6.Place peanuts in the small processing bowl fitted with the small universal ‘s’ blade and press Auto Pulse.

7.Pour dressing over the salad gently tossing for an even coating. Season to taste with salt and pepper. Top with coriander and crushed peanuts.

Shaved Fennel Salad

Serves: 3-4

2 small fennel bulbs

2 large zucchinis ¹⁄³ cup lemon juice ¹⁄³ cup olive oil

¼cup fresh dill, roughly chopped 1 tablespoon honey

200g baby rocket

½ cup pine nuts, roasted

150g feta cheese, crumbled

Salt and freshly ground black pepper, to taste

1.Using the large processing bowl fitted with the variable slicing blade set to 3mm, process the fennel. Set aside.

2.Using the large bowl fitted the julienne blade, slice the zucchini into threads. Set aside.

3.In a small bowl combine dill, lemon juice, oil and honey. Season to taste with salt and pepper.

4.In a large bowl combine remaining ingredients. Pour over dressing and toss to combine.

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