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 Paleo, Again 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.
- 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
- 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
- For Dressing
- Combined all ingredients in blender or mini cuisinart except oil. Puree, then with machine running slowly add in oil until emulsified.
- 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.