6
1
teaspoon (5 ml) packed light brown sugar
1
1-inch (2.5 cm) piece fresh ginger, peeled and grated
1
small garlic clove, grated
1
⁄
3
cup (75 ml) grapeseed oil
Salad:
2
tablespoons (30 ml) packed fresh cilantro leaves, roughly chopped
2
large carrots
3
medium radishes
1
large seedless cucumber
Pinch of salt, for serving
1 . Prepare dressing by combining all the ingredients in a large bowl . Fold in
the cilantro . Set aside .
2 . Trim vegetables to fit into spiralizer . Prepare carrots and radishes by
spiralizing on the thin julienne setting . Add to the large bowl with the dressing .
3 . Prepare cucumber by spiralizing on the thick julienne setting . Add to the
large bowl with the carrots, radishes and dressing . Toss gently . Sprinkle with
salt before serving .
4 . Serve immediately .
Nutritional information per serving (1 cup (237 ml)):
Calories 152 (70% from fat) • carb. 11 g • pro. 1 g • fat 12 g • sat. fat 1 g
chol. 0 mg • sod. 108 mg • calc. 39 mg • fiber 2 g
Crispy Potatoes and Frizzled Onions
This spiralizer isn’t just for the healthy—after all, doesn’t almost everything
taste better fried?
Serves 4 to 6 people
1
russet potato
1
sweet potato
1
medium onion
4
cups (1 L) vegetable or canola oil, for frying
¾
teaspoon (3.75 ml) salt, divided
1 . Trim vegetables to fit into spiralizer . Prepare vegetables by spiralizing each
on the thick julienne setting . Set aside .
