For the demo salad you will start out with the carrots.  What you didn't notice is that we rotate the carrot at the tip of the carrot back and forth.  The way you roll a pencil back and forth with your finger tips.  Don't worry about the cone numbers.  Look at the end result.  The cone we use for the carrots is what we call the ruffles has ridges cone, it has a ripple side and a straight side.  You will also use this cone for the next two ingredients, the yellow squash and the zucchini.  

The cabbage is cut using the chopping cone.  It has ripples on both sides.  This cone is also used for grating soft cheese like cheddar, mozzarella and American cheese.  It can also be used for hash brown potatoes.  First off, cut the cabbage into eighths, quarters are too big to handle in the palm of your hand.  With the root end of the cabbage at your wrist and the loose ends at your finger tips, press down, hold firmly and get ready to cut.   Turn the handle.  Use this same cone for the red cabbage, too.

The next ingredient is the onion.  Do not peel the onion. Cut it into quarters, cutting through the root end.  You're still using the chopping cone.  Because the onion is a little bit slippery, hook you pinky finger around the lip of the hopper top.  This will keep you from following the onion into the chopper.  Once you get used to it you can stop doing this.  The celery comes next, just put it to the back of the hopper and it will cut it up leaving a strip along the back side with the strings attached.  Rinse this cone, you're through with it.

The cucumber is next, cut a little strip along the length of the cucumber about two inches in length.  This helps you get the cucumber started.  You have two straight cut cones, one is for fried potatoes (thicker) and the other one is for thin slices, like cucumbers. You will be using the thin straight cut cone. Stu just puts his cucumber to the back of the hopper and doesn't worry about the cucumber coming out the way it does by doing this.  What happens is it kind of scoops out the cucumber and leaves a big piece of peel coming out the back and then he just throws it away.  I like to have the cucumber come out more circular, but it is harder to do.  What I do is I hold the cucumber firmly with my first finger and my thumb towards the top of the cucumber.  Make sure you tuck in your remaining finger three fingers.  Then I place the cucumber in the middle of the top part of the cone.  Make sure you hook your little finger around hopper lip.  You have to be a strong person to hold onto the cucumber because it wants to pull the vegetable to the back.  Hold it steady and turn the handle.  Once you try this you will know what I mean.

The last vegetable is the butternut squash.  You will be using the shredder cone.  It is the one that looks similar to the chopping cone only smaller results.  It can be used for carrot raisin salad, hard cheese like Romano or Parmesan, even potato pancakes.  Cut the butternut squash into at least 8 slices.  Remove the seeds with a paring knife.  Put it to the back of the hopper and turn the handle.  Beautiful fine shreds.

The cone #3 that you do not have we no longer make.  It was a French fry cut, but it kind of curled the potatoes and it was hard to use.  Most people didn't use it because French fries are not healthy and it was a scary cone if it got a hold of your hand it would take out chunks.

The Golden Italian dressing that we use in our demos, we get from most Sam's Clubs, however, some of them are not carrying it.  It's about $6.00 per gallon.  Make sure you like Italian, you'll have it awhile.  A fresh lemon half squeezed onto the salad is very refreshing.

If you have any more question please don't hesitate to contact us.