The Healthy Spiralizer Cookbook (19 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 10 MINUTES
Creamy avocado replaces mayonnaise in this tasty slaw. The avocado adds grassy and slightly sweet notes to an acidic and spicy dressing. Meanwhile, the cabbage and carrots offer a satisfyingly crispy crunch.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 201; Total Fat: 17g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 6g; Protein: 3g
Spiralizer alternative:
An hourglass spiralizer isn’t well suited to make cabbage noodles. Instead, shred the cabbage by grating it on the large holes of a box grater or cutting it into shreds with a sharp knife.
1 carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
½ medium cabbage, cored, outer leaves removed, and spiralized into spaghetti noodles
3 scallions (white and green parts), thinly sliced
1 avocado, pitted and peeled
3 tablespoons apple cider vinegar
Zest of ½ orange, plus juice of 1 orange
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon homemade Sriracha (
here
) or store-bought
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Cut the carrot noodles into 2-inch pieces. Put them in a large bowl and add the cabbage noodles and scallions.
2. In a blender or food processor, combine the avocado, apple cider vinegar, orange zest and juice, garlic cloves, olive oil, sriracha, salt, and pepper. Blend until smooth and well combined.
3. Toss the slaw with the dressing.
WITH ORANGE VINAIGRETTE
PREP TIME: 10 MINUTES
Strawberries are relatively low in sugar, which makes them ideal for reduced-carbohydrate recipes. The combination of sweet sliced strawberries, refreshing cucumber noodles, and a citrusy vinaigrette makes for a tasty, light salad. Serve it in early summer, when strawberries are in season.
HAND-CRANK
Shredder blade
Blade D
