Asian Zucchini Cumber Noodle Salad makes a healthy, gluten-free, noodle dish that is flavorful, bright and great served as a side or add some protein to make it a main meal.
So, when OXO sent me their new handheld spiralizer to try, I immediately wanted to grab a bunch of veggies and start working.
I make veggie noodles all the time using a julienne peeler like I did with my Pad Thai With Sweet Potato Noodles but I had been thinking of getting a veggie spiralizer for a while now so this was the perfect chance to try one out and compare the differences.
A few of the features I found after using the spiralizer:
- It’s compact, lightweight and simple to use
- It creates uniform, curly noodles from zucchinis, cucumbers and other long vegetables
- The open blade design also accommodates round vegetables like regular or sweet potatoes
- Since there aren’t a bunch of fancy contraptions, it’s really easy to clean and dishwasher safe
There’s zucchini, cucumbers, carrots, purple cabbage and a bell pepper. The dressing is made with peanut butter (you can sub in almond butter as well), rice wine vinegar, honey and a little bit of sriracha for a spicy kick.
Toss on some chopped Thai basil, mint and cilantro to complete the dish.
You might also like:
Disclosure: OXO provided me this product to review. However, all opinions are 100% my own.
Thanks for reading Life Made Sweeter, you can also stay connected with me here: