I have had a spiralizer for a bit now and honestly it isn't something that I use regularly. It is one of those kitchen tools that kind of have a cyclical life in my meal prep tool kit. I get into these kicks where I want to turn all my veggies into noodles, then that settles down after some time I go back to chopping up my veg. Currently making vegetable noodles is my jam!
I turn to my spiralizer when I am feeling like large portions of pasta like food without overloading my plate with actual pasta. I am not again pasta in anyway just sometimes I am looking for something much lighter and with the weather warming up now is one of those times.
Now if you don't have a spiralizer or the time to turn your veggies into noodles don't fret, luckily now most grocery stores have pre-spiralized veggie noodles which will help you cut down on your meal prep time and save you from having to fork over the money for a new kitchen tool.
Once you have decided if you will buy or make these noodles this salad is all of about 15 minutes from start to finish. It is refreshing, high in fiber, loaded with vitamins and probably most importantly it is super delicious.
Spiralized Veggie Salad - Serves 4 as side
2 zucchinis, spiralized
2 carrots, spiralized
1 cup sprouts, choose your favorit (I perfer a broccoli sprout)
1 cup radishes, thinly sliced
1 cup edamame, shelled (from frozen is perfect just make sure you thaw them)
1/4 cup fresh lime juice
1 tbsp Braggs liquid aminos or soy sauce or coconut aminos
3 tbsp olive oil
1 tsp fish sauce
Salt and Pepper to taste
1. Spiralize carrots and zucchini. Place spiralized zucchini in a fine mesh sive to help excess moisture drip out. Leave the zucchini here to drain until the rest of your prep is finished. You will not need to do this same process with the carrots.
2. Prepare all other vegetables, placing carrot, edamame and radish into a medium sized salad bowl. Leave the zucchini until the last minute.
3. In a small mason jar or mixing bowl combine lime juice, aminos, olive oil, fish saw and salt and pepper. Give it a good stir or shake.
4. Add the zucchini to the bowl of vegetables. Gently fold in the salad dressing and enjoy!
Note: To amp this up from side dish to meal think about adding in an additional source of protein like chicken, shrimp, tofu or chickpeas. If you would like more crunch add in some pumpkin seeds or roasted chickpeas if you are feeling really fancy.