The spiralizer is one of my favorite kitchen tools because it can really aesthetically and texturally change a dish! It’s fun to use (reminds me of my childhood “Play-Doh” cooking days, hehe) and gives the vegetables a different dimension than if they were just chopped and diced. Being from an Italian family, growing up we had spaghetti once a week. Not only that, but pasta got me through college (Raman Noodles anyone?) Since becoming raw, I’m now cognizant that pasta is nothing more than flour and water paste. Pasta = Paste! With the spiralizer, you can have your “pasta” and for the same price as a box; so no more, “boxed pasta is a cheap and easy meal” excuse! ????
Once you make/spiral the vegetables, you’re options are really unlimited as to how you want to compliment them. I chose to make a pad-thai inspired creamy coconut sauce and it really brought this dish together! It has a sweetness that perfectly balances with the vegetables. You can pour it over the salad like a sauce, or dip! I made this specifically for my husband who isn’t on a raw diet and the sauce was a huge household hit! So if you are having a hard time intergrading more vegetables into your diet, this recipe if for you! Best of all, it’s a creamy delight that will won’t leave your stomach bloated or gassy like dairy creams. This is one of those dishes that puts a huge smile on your face with every bite.
Yields 2 Salads
- 2 Zucchinis (spiralized)
- 2 cups Cabbage (shredded)
- 2 Carrots (julienne)
- 1 Red pepper (diced)
- 1 Green pepper (diced)
- 2 Green onions (sliced)
- Sesame seeds for garish (optional)
Coconut Cream Sauce
Yields 3-4 Servings
- 1/2 cup Meat from a young coconut
- 2 Medjool dates
- 3 Tbsp Coconut water from a young coconut
- 2 Tbsp Almond butter
- 2 Tsp Lemongrass
- 2 Tsp Raw coconut aminos
- 2 Tsp Ginger (grated)
- Place all ingredients into a food processor and process until nice and creamy.
- Add sauce on to salad and Enjoy! Xx