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The Best Mandoline Slicer Cookbook

Delicious Recipes Made with the Mandolin Slicer

BY: Brooklyn Niro

Copyright 2021 by Brooklyn Niro. All Rights Reserved.

License Notification

The author of this book reserves the right to all copyrights. The contents of this publication are not to be re-packaged or reproduced in any form. Any attempt to frivolously copy, publish or distribute any of the contents of this book will be of the copyrights law and leave you liable to litigation. The author restates that the contents of this publication are carefully confirmed and researched before publication to inform its readers but won't be held accountable for the use of the information it renders.

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Table of Contents

Introduction

One of the best kitchen tools is a mandolin. There are many different types and brands, but in general, this handheld device consists of a horizontal blade that can be adjusted for thickness and stability. Widely used in professional kitchens, these handy tools are an essential tool to have in your cooking arsenal. They offer a large variety of uses to slice vegetables into uniformly thin strips or even paper-thin pieces that can make great garnishes.

This book has 50 recipes that can be made using a mandolin. The recipes in this book are divided into 4 chapters as follows:

• Poultry Recipes
• Seafood Recipes
• Vegan and Vegetarian Recipes
• Salad and Soups Recipes

Happy cooking!

Chapter 1: Poultry Recipes

Carrot Noodle Stir-Fry with Chicken

In making quick and easy stir-fries like this one, you cook your meat quickly and add veggies, and all the flavors blend together in a way thats so satisfying and delicious. You can switch up the flavors and herbs however you like, but my favorite stir-fries are made with lots of garlic, fresh ginger, onion, and a little sesame oil.

Serving size: 4

Cooking time: 15 minutes

Ingredients:

• 1 onion, spiralized
• 1 minced garlic clove
• 1 pound chicken breast, diced, boneless
• 2 tablespoons sesame oil
• 2 or 3 carrots, spiralized
• 1 head broccoli, florets removed and chopped, stem spiralized
• 1 green bell pepper, spiralized
• 1 (8-ounce) can water chestnuts, drained
• 1 teaspoon peeled minced fresh ginger
• 1 large spiralized zucchini
• 3 tablespoons coconut aminos (or gluten-free soy sauce)
• Sesame seeds, for garnishing

Instructions:

In a skillet (medium-high), heat the sesame oil. Saut the garlic and onion for 2 to 3 minutes until the garlic is fragrant and the onion turns softened slightly. Add the chicken and cook for 5 to 7 minutes until browned, stirring frequently.

Add the carrots, broccoli florets and noodles, bell pepper noodles, water chestnuts, and ginger. Stir well to combine. After 3 to 4 minutes, add the zucchini noodles and coconut aminos. Stir again, sauting for 3 minutes, until the zucchini noodles are fork-tender.

Transfer to serving bowls or plates, sprinkle with sesame seeds and serve.

Teriyaki Chicken with Daikon Noodles

Teriyaki sauce is kind of hard to find in a Paleo-friendly version because its high in sugar. Fortunately, this coconut aminoshoney mixture does a really good job of capturing those flavors without too many additives.

Serving size: 4

Cooking time: 15 minutes

Ingredients:

• cup coconut aminos (or gluten-free soy sauce)
• cup honey
• 1 minced garlic clove
• 2 tablespoons orange juice
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, peeled and minced
• 1 teaspoon sesame oil
• 1 pound boneless chicken breast or thigh, diced
• 3 or 4 daikon radishes, spiralized
• Salt
• Black pepper, freshly ground
• teaspoon red pepper flakes

Instructions:

Mix the coconut aminos, honey, orange juice, rice vinegar, ginger, sesame oil, garlic, and red pepper flakes in a bowl. Whisk thoroughly to combine.

Transfer sauce to a large skillet over medium heat and bring to a low simmer. Cook for 4 to 5 minutes, or until it begins to reduce.

Add the chicken and cook for 5 to 6 minutes, or until cooked through. Stir well to combine with the sauce.

Add the daikon noodles and toss well to combine, cooking for an additional 3 to 4 minutes or until the noodles are tender.

Taste and season with salt and pepper, if necessary. Serve hot.

Shredded Chicken and Cabbage Salad with Peanut Sauce

Cabbage is so easy to spiralize. I always forget about it because it doesnt yield noodles, but the spiralizer does a super-awesome job of quickly shredding it for me, saving me time and a massive mess in the kitchen. This salad is quick and light and full of flavor, just cabbage, chicken, and some fresh orange juice, with a bit of peanut vinaigrette to spice it up!

Serving size: 2

Prep time: 10 minutes

Ingredients:

• 2 tablespoons orange juice, freshly squeezed
• 2 tablespoons peanut butter
• 2 teaspoons gluten-free soy sauce
• 2 tablespoons rice vinegar
• head cabbage, spiralized

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