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RECIPES
RECIPES
Thai-style slaw
Fennel & Pear Salad
DIRECTIONS
Cut fennel and pear so that they fit inside the Feed Tube. Use the Thin Slicer to cut fennel
and celery into thin disks, then set aside. Change to the Coarse Shredder and process the
pear. In a salad bowl, combine the fennel, celery, pear, cranberries, and parsley.
In a small bowl, stir the oil and vinegar. Add the mustard and garlic. Whisk until ingredients
are well-combined. Pour the dressing onto the salad and toss.
Top with shaved Parmigiano-Reggiano and serve!
DIRECTIONS
Using the Corse Shredder, shred the carrots. Switch to the Thick Slicer and process the
cabbage. In a large bowl, mix all ingredients except microgreens and sesame seeds. Toss
until shredded vegetables are completely coated in dressing. Garnish with microgreens,
pomegranate and black sesame seeds.
INGREDIENTS
•
2 large fennel bulbs,
fronds removed
•
2 firm pears, peeled and cored
•
1/4 cup shaved Parmigiano-Reggiano
•
1/2 cup dried cranberries
•
1 stalk celery
•
5 sprigs fresh parsley, stems removed
and chopped
•
6 tbsp vegetable or canola oil
•
3 tbsp apple cider vinegar
•
2 tsp Dijon mustard
•
1 small garlic clove, minced
INGREDIENTS
•
2 large carrots
•
1 small white cabbage,
cored and cut
•
handful of microgreens
•
2 tbsp pomegranate
seeds
•
1 tsp fresh ginger,
thinly sliced
•
1 tbsp peanut oil
•
1/4 cup rice vinegar
•
1 tbsp lime juice
•
2 tsp fresh mint,
chopped
•
1/4 tsp black sesame seed
•
salt (to taste)
