Having just gone from a 4300 sq. ft. home to a 2400 sq. ft. duplex; one would assume we would not be buying anymore kitchen gagets... Introduce the new spiralizer, thanks to my sister, Simone, and brother-in-law, Mark. New obsession: Pinterest searching for spiralizer recipes. Bought mine on Amazon, Veggetti Pro Table Top Spiralizer, $24, delivered to your door. Bobby Flay created this cold noodle salad. He says it makes 2-4 servings, but really 6-8! Would pair well with just about any main protein. Grilled chicken thighs (lightly pat both sides with olive oil, salt and pepper). Grill at 400-degrees till cooked through. Chop and serve atop the salad. This is the bomb (as my friend Karen would say!) May consider adding some heat with red pepper flakes or fresh jalapeno... Be sure to set salad out at room temperature before serving or heat in the microwave to get the chill out. Best to make a day ahead to allow flavors to meld.
Ingredients:
- 3 tablespoons finely grated fresh ginger
- 4 cloves garlic, minced
- finely grated zest of 2 limes
- 1/2 cup fresh lime juice (from 4 large limes)
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 2 teaspoons tamari
- 1/2 cup fresh cilantro, finely chopped, divided
- 1/2 cup roasted, unsalted peanuts, roughly chopped
- 1 large carrot, peeled and spiralized
- 1 English cucumber, halved, seeded, spiralized and patted dry on paper towels
- salt to taste
- 8 ounces brown rice noodles cooked according to directions on package, drained and rinsed in cold water (I cut-up a bit with kitchen scissors)
Directions for Dressing:
In a small bowl, combine the ginger, garlic, lime zest and juice, vinegar, honey, tamari and 1/4 cup cilantro. Stir to combine. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer it sits, the better it tastes).
Directions for serving:
Combine all the prepared ingredients, including dressing, in a large bowl and toss with tongs.
