We're big fans of Ali Malfucci of Inspiralized. Her vegetable-forward recipes are always inspiring, and recently she released her own spiralizer, called, naturally, The Inspiralizer, which turns almost any kind of sturdy vegetable into a noodle! I put it to use in this easy, vibrant slaw—it's great as either a side dish or a topping for any flavor of Made by Lukas veggie burger. One note: Vegetables on the spiarlizer need to be relatively thick in diameter, ideally at least 1-1/2 inches—thin Persian or English cucumbers and small carrots, for example, don't make great vegetable noodles. —Lukas
Serves 4-6 (or more as a veggie burger topping)
1 large watermelon radish (about 6 ounces), scrubbed
1 garden cucumber, scrubbed
1 large carrot, scrubbed and peeled
1/2 teaspoon sea salt
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons neutral-tasting oil
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
Handful cilantro leaves
Trim the ends off the vegetables so that you have flat surfaces. Beginning with the cucumber, follow the package instructions and pass it through the smallest setting of the spiralizer, trimming the noodles with a knife or scissors every 6-8 inches so that they don't get too long. Combine with the salt in a colander and let stand for about 10 minutes, then gently squeeze off excess liquid. Meanwhile, spiralize the watermelon radish and carrot.
Combine the vinegar, sugar, soy sauce, oils and pepper in a small bowl and whisk until combined.
Combine all the vegetable noodles in a serving bowl and toss with the dressing and the cilantro leaves. Sealed in an airtight container, this slaw will keep for a few days.
- I love this slaw over a bed of salad greens, and topped with cubed firm tofu and a handful of toasted sunflower seeds or slivered almonds.
- If you can't find watermelon radish, substitute daikon.
- For a kick of sweetness, spiralize a tart, firm-fleshed apple and add it to the other vegetables.