Against all odds, I’m still having fun with my spiralizer. To be honest, when I bought it, I was totally expecting it to lose it’s novelty after a few weeks. But, with a Williams-Sonoma discount I had, it really wasn’t too expensive, so I figured I would give it a shot anyway. Well, three months later, I’m happy to report that I love this thing so much, I even made room for it in my over-stuffed kitchen cabinets. That pretty much means it’s A-list, unlike many other small kitchen appliances that hang out in the basement.
While 99% of the time, I’m using it to make zucchini noodles for lunch (and the occasional curly fry), it works pretty well for carrots, too. Now, unless you have mega jumbo sized carrots (I didn’t), you’re not going to get super long carrot “noodles” (coodles?). But, the spiralizer will work to make them sort-of-somewhat-noodleish. Don’t have a spiralizer? Use shredded carrots here instead.
This simple salad is comprised of just the spiralized carrots, tangy feta cheese, sweet raisins, herby cilantro, and crunchy Roasted Sea Salt Chickpeas from NatureBox. These chickpeas are dry-roasted, so they are nice and crispy, and they’re seasoned with just the right amount of cracked sea salt. They’re perfect to snack on by the handful, or use as a salad topper. For this salad, I kept things healthy with a simple olive oil-based Tahini-Lemon Dressing.
Are you on the spiralizer bandwagon? What do you like to make with it?
For the Tahini Lemon Dressing:
For the Salads:
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.