Kitchen tool: Spiral slicer

Spiral-sliced-Zuccini-via-Violet-Meyer

 

I’ve just received a new cooking tool or should I say a new toy. I was super excited as I asked for one for my birthday.  It’s a spiral slicer! Yes, a kitchen tool for a birthday present. I’m ok owning up to that and it is something that I can make due without so it’s a great present.  That being said, veggie noodles have peaked my curiosity.  I’ve read about spiral slicers on Nom Nom PaleoAgain All Grain, and a few other like minded blogs. They seem a great alternative to regular noodles be they gluten free or glutenous. It’s also a great way to get away from heavy carbs in the evening. I’ve been trying to concentrate starchy carbs to my lunch-time meal.   So in a test run a few nights ago, I twirled off some zucchini for the first time, did the same with some red onion, sautéed them, and added some parmesan for good measure. It was a delish side dish.

One recipe I can’t wait to try is from Fresh restaurant in Toronto. Their tangled Thai Salad with peanut dressing makes me drool every time I think about it.

Tangled Thai Salad via Fresh Restaurant

Serving Size: Serves 1

Ingredients

  • 1 cup chopped Napa cabbage
  • 1/3 cup sliced jicama (matchsticks)
  • 2/3 cup spiralized carrot
  • 2/3 cup spiralized yellow beet
  • 4 tbsp Peanut Lime Dressing (to follow)
  • 3 slices of cucumber halved
  • 2 tsp chopped raw peanuts
  • 1 lime wedge
  • 2-3 tbsp chopped cilantro
  • Peanut Lime Dressing
  • 3 cloves of garlic, minced
  • 2 tbsp of cilantro
  • 2 tbsp natural peanut butter
  • 2 tbsp + 2tsp lime juice
  • 1tbsp + 1/2 tsp tamari soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp peeled and chopped ginger
  • 3/4 tsp sambal oelek
  • 3/4 tsp sesame oil
  • 1/2 cup vegetable oil

Instructions

  1. For Dressing
  2. Combined all ingredients in blender or mini cuisinart except oil. Puree, then with machine running slowly add in oil until emulsified.
  3. For Salad
  4. Place nappa cabbage in bottom of serving bowl, then top with jicama, add carrots and beets, then drizzle with dressing, garnish bowl with cucumber, lime, peanuts, and cilantro.

 

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