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Spiral House Salad with Asian Vinaigrette

Description

What’s in a spiral? In mathematics, it can be various kinds of curves in two- or three-dimensional space. In spiritual symbolism, it can represent unity and transformation, the ability to expand outward and contract inward at the same time, never losing connection to the center. And in our Spiral House Salad, it’s zucchini, carrots, daikon, cucumbers, celery, and sweet peppers, sliced in a spiralizer with love.

Ingredients

For Dressing

3
Scallions (chopped)
3 cloves
Garlic (chopped)
2 tablespoons
Fresh Ginger (grated)
2 tablespoons
Brown Rice Vinegar
2 1⁄2 tablespoons
Grapeseed Oil
3 tablespoons
Umeboschi Plum Vinegar
2 tablespoons
Mirin
3 tablespoons
Shoyu Soy Sauce (or tamari)
3 dashes
Toasted Sesame Oil
1 tablespoon
Fresh Cilantro (chopped)

For Salad

3
Cucumbers (peeled)
2
Zucchinis (large)
3
Carrots (large)
1
Daikon Radish
3 stalks
Celery (thinly sliced on an angle)
2
Red & Green Bell Peppers (large, cut into matchstick strips)

Summary

Yield
Servings
This recipe is: 
Gluten-Free, Nut-Free
*As included in For Goodness Sake Cookbook

Instructions

  1. Using a spiral vegetable slicer, “spiralize” the cucumbers. Set them in a colander to allow some of the liquid to drain.
  2. Continue spiral-slicing the zucchini, carrots, and daikon, then combine them in a bowl.
  3. Add the celery, peppers, and drained cucumbers to the bowl.
  4. Mix in enough dressing to coat the vegetables and enjoy.

Notes

  • This is one of those dishes where your hands are the best tool for tossing the veggies with the dressing.
  • Leftover dressing can be stored in the refrigerator for 3 days.