The garden is filled with baby zucchini plants and I'm anxiously getting ready for summer zucchini season!
Thank you to Common Sense Goods for sponsoring today's article. Opinions are 100% my own.
I've been seeing vegetable noodles all over Pinterest and was excited to give them a try myself with this Spiral Vegetable Slicer. I've learned a bit from my experience and have made a ranking of what I found to work well with it:
- Zucchini! These are just the right texture for the spiral slicer and make nice long noodles
- Sweet Potatoes. This one was unexpectedly a success. The noodles are thinner than the same size setting on zucchini, and are shorter, but make a thin almost julienne cut.
And not so much...
- Carrots: I had visions of making spiral carrot slaw but my carrots were too tough for the small blades.
- Broccoli stems: We always try to use the whole broccoli, including the stem, and I thought it might be a great candidate. Not a success.
So Spiral Vegetable Slicer in hand, I've made a fun twist on one of our favorite asian slaws using zucchini spirals!
2-3 large Zucchini
1/4 cup Rice Vinegar
Pinch of salt
Use a Spiral Vegetable Slicer to cut the zucchini into spiral shapes.
Pour the rice vinegar, salt and pepper over the zucchini and refrigerate it overnight.
Serve the slaw cold, as a side dish or over top of grilled chicken!
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Today's discussion is sponsored by Common Sense Goods.