Recipe: Rainbow Veggie Noodle Salad

Recipe: Rainbow Veggie Noodle Salad

Hali Bey Ramdene
Aug 26, 2016
(Image credit: Maria Siriano)

Yes, the spiralizer is a bit of a novelty, but it helps make things a bit more playful. I've found that my ambivalence towards cucumbers is immediately assuaged when I turn them into noodles, and I've yet to meet a spiralized zucchini dish I haven't liked. This dish capitalizes on the novelty of the spiralizer to create a vibrant and colorful veggie noodle dish that might just change the way you feel about salad.

(Image credit: Maria Siriano)

Give this salad a rest in the dressing before serving so the veggies have some time to soften and absorb the flavors. And don't feel like this particular selection of veggies is the only way to go — I was aiming for a spectrum of colors and textures with this dish, so when customizing, just keep those two things in mind.

(Image credit: Maria Siriano)

Rainbow Noodle Salad

Serves 4

For the salad:
1 medium zucchini
1 medium yellow beet, peeled
1 medium carrot, peeled
1 watermelon radish
1 large avocado, diced
1 medium orange bell pepper, diced
1 small head purple cabbage, shredded
1 pint red cherry tomatoes, halved or quartered if large
1/4 teaspoon kosher salt

For the dressing:
1/4 cup orange juice
1 tablespoon white miso paste
1 tablespoon Asian sesame oil
1/4 teaspoon kosher salt

Using the large noodle attachment, spiralize the zucchini, beet, and carrot. Using the ribbon attachment, spiralize the radish. Arrange on a large platter with the avocado, pepper, cabbage, and tomatoes. Season with salt.

Place the orange juice, miso paste, sesame oil, and salt in a small jar with a lid. Cover and shake until combined. Pour over the vegetables and gently toss until coated. Let stand 10 minutes before serving.

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