The Healthy Spiralizer Cookbook (34 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 228; Total Fat: 12g; Saturated Fat: 1g; Cholesterol: 41mg;
Total Carbs: 25g; Fiber: 5g; Protein: 9g
FOR THE PAD THAI
1 daikon radish, peeled, ends cut flat, and spiralized into spaghetti noodles
2 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles
2 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
1 cup red cabbage, shredded
4 scallions (white and green parts), thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and chopped
1 cup bean sprouts
¼ cup chopped fresh cilantro
FOR THE SAUCE
¼ cup almond butter
2 garlic cloves, minced
Juice of 2 limes
2 tablespoons wheat-free tamari or coconut aminos
1 tablespoon rice vinegar
¼ teaspoon stevia
2 teaspoons sesame oil
½ teaspoon chili oil
TO MAKE THE PAD THAI
In a large bowl, toss together the daikon radish noodles, cucumber noodles, carrot noodles, red cabbage, scallion, red and green bell peppers, bean sprouts, and cilantro.
TO MAKE THE SAUCE
1. In a small bowl, whisk together the almond butter, garlic, lime juice, tamari, rice vinegar, stevia, sesame oil, and chili oil.
2. Toss the sauce with the pad thai and serve immediately.
Cooking tip:
For cooked pad thai, sauté the radish, cucumber, carrot noodles, and cabbage in 3 tablespoons of olive oil for about 5 minutes.
PREP TIME: 10 MINUTES
This recipe comes together with minimal effort. When combined with ginger, garlic, and vinegar, sesame oil creates a flavorful dressing that goes with refreshing cucumber noodles. If you’re not on a gluten-free diet, feel free to use low-sodium soy sauce in place of the tamari or coconut aminos.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 225; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 14g; Fiber: 2g; Protein: 3g
4 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles
2 tablespoons sesame seeds
1 tablespoon wheat-free tamari or coconut aminos
3 tablespoons rice vinegar
1 teaspoon sesame oil
¼ cup olive oil
1 garlic clove, minced
½ teaspoon grated ginger
¼ teaspoon sea salt
2 scallions (white and green parts), thinly sliced
1. Pat the cucumber noodles dry with a paper towel and put them in a large bowl with the sesame seeds.
2. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, olive oil, garlic, ginger, and salt.
3. Toss the sauce with the cucumber noodles. Garnish with the sliced scallions.
Cooking tip:
If you prefer your cucumber noodles cooked, then sauté them in 2 tablespoons of olive oil for 3 to 5 minutes, until they are al dente.
