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8
RECIPES
Cucumber Salad with Asian-Style Dressing
The thin and thick julienne settings are perfect for enjoying your favorite
vegetables raw in a delicate salad like this one.
Makes 3 cups
Dressing:
2 tablespoons rice vinegar
2 teaspoons reduced-sodium soy sauce
¼ teaspoon fish sauce (optional)
1 teaspoon packed light brown sugar
1 1-inch piece fresh ginger, peeled and grated
1 small garlic clove, grated
1
⁄
3
cup grapeseed oil
Salad:
2 tablespoons 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):
Calories 152 (70% from fat) • carb. 11g • pro. 1g • fat 12g • sat. fat 1g
chol. 0mg • sod. 108mg • calc. 39mg • fiber 2g
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