Vegan salad dish makes spiralising totally worth it
Ihave been slow to spiralise. For one, Ididn’t have a spiraliser; then there is the whole idea of using a vegetable instead of pasta. Itmight look close, but the taste and texture are anything but. Anddon’t getmestarted on theword ‘zoodles’, which I apologise forusing and promise never to write again.
However, I caved in and bought a little handheld spiraliser. The reason? I wanted tomakea zucchini-noodledish that caughtmyeye in Kim-Julie Hansen’s newbook, Vegan Reset, a guide to eating a plant-based diet for 28 days. The appeal of the recipewastwofold: It involves no cooking, and it’s cold.
CREAMY ZUCCHINI NOODLE SALAD
This no-cook dish uses avocado and mangofor a vegan dressing onzucchini noodles. If you don’t have a spiraliser, you can easily create the noodles with a vegetable peeler and a sharp knife.
115gmushrooms, trimmedand thinly sliced
2Tbsp freshlemonjuice 10 no-salt-added sun-dried tomatoes (oil- or dry-packed) 4mediumto large zucchini Flesh of 1 ripe avocado
Flesh of 1 small ripemango
1⁄4cupfresh basil leaves, plusmore for garnish 1⁄4cupfresh coriander or parsley leaves
2 spring onions, trimmedandthinly sliced
2Tbsp fresh lime juice 1⁄ 2 tsp salt, ormoreasneeded 1cupcherry tomatoes, cut into quarters 1⁄4cup choppedfresh chives 1⁄2 cup walnuts, toasted and chopped (seeNOTE)
Toss themushrooms with the lemonjuice in amixing bowl and let themsit for 20 to 30 minutes. (This keepsthem from being drywithout cooking them.)
If your sun-dried tomatoes are not packed in oil, soakthem in a cupof water for at least 20minutes, then drain and squeeze out extra liquid. If they’re oilpacked, blot off extra oilwith paper towels and skip the soaking. Cut into 12mmpieces.
Turn the zucchini into noodles using a spiraliser or a vegetable peeler. When you use the spiraliser, youmayneed to cut the noodles into manageable lengths; otherwise you’ll endupwith super-long noodles that aredifficult to separate into portions. If youuse a vegetable peeler, cut off long wide strips, then cut the strips lengthwise into thin noodles.
Combine the avocado, mango, basil, coriander or parsley, half the spring onions, the lime juice and the salt in a blender or food processor. Puree until smooth. Taste, andadd moresalt, as needed.
Drain themushrooms and return themto the bowl; add the zucchini noodles, cherry tomatoes, sun-dried tomatoes and dressing, tossing to incorporate. Divideamongplates and topwith the chives, the remaining spring onions, the toasted walnuts and a fewmorebasil leaves.
NOTE: Toast the walnuts ina small, dry skillet over medium-low heat for several minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely beforeusing. —