Submitted by kellymyra on October 30, 2011 - 6:25pm
This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.
Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!
Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.
This is the first dish I ever made with my spiralizer. I had high hopes for the experiment and boy, it delivered!
This dish is a winner on so many levels. I looks great, tastes fabulous and the noodle texture is incredibly satisfying; it really does feel like a cooked meal. It’s such a fun dish to share. If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.
I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.