For this dish I ended up using the spirializer that I had packed away and thought I hated. It worked great. Unlike my World Cuisine spiralizer, which is awesome for "pasta" like dishes, my Benriner Cook Help spiralizer, using the medium blade, does not remove the seeds/core and you get a very watery, juicy, stringy strand, which works perfectly for a cole slaw. This was so tasty that I drank the left over juice from the bowl.
You could also use a vegetable peeler or mandoline for a similar effect. *Made this again...and I used the World Cuisine Spiralizer this time, with the smallest blade and it turned out GREAT!
Asian Noodles Garden Salad - Serves 2
1 large zucchini (spiralized THIN)
1 yellow summer squash (spiralized thin)
1/2 cup grape or cherry tomatoes, halved
1 cucumber, sliced thin
1/2 red bell pepper, julienne
1/4 red onion, sliced very thin
1 carrot, shredded
2 Tbsp brown rice vinegar
1 Tbsp sesame oil
1 Tbsp olive oil (optional)
1/8 tsp sea salt
1/2 tsp minced ginger
1 Tbsp nama shoyu (or tamari)
2 tsp honey or agave nectar
black sesame seeds (garnish)
Spiralize zucchini and squash finely, or finely julienne cut, or use a mandoline.
Place cut veggies in a large mixing bowl and add remaining ingredients. Mix and let sit for 30 minutes or so...or eat right away. It's perfect!