Hey y’all, it’s 2008; I have a spiralizer. Oh yes, I BOUGHT THE VEGGETTI. Basically born out of curiosity and food boredom; I plunked down $14.99 at my local CVS for this beauty.
So…..the verdict? Not bad for $14.99! Definitely zucchini and carrots worked better than cucumbers and radishes. The bigger the vegetable, the easier it was to maneuver to create uniform spirals. I did have to stop several times to clean it; but overall it worked pretty well!
You are left with little end bits of vegetables; but I didn’t mind those (aka shoved them in my face while cooking).
So what did I make with for my maiden voyage with this piece of vegetable insanity….spaghetti zoodles? No way, a salad of course!
A beautiful, bright, crisp salad with tons of vegetables, fresh bits of mango, raisins and almonds with a delicious and crazy easy curry dressing. I know lots of people are curry adverse, but honestly, it’s really soft here with the raisins and almonds to temper the flavor. It’s more of the country-club-chicken-salad version of curry versus the Indian buffet lunch version of curry. I think you’re going to love it.
No spiralizer or Vegetti? I pity you; but you can either make vegetable ribbons with a peeler or simply julienne your vegetables with a plain old knife. How pedestrian.
Mango & Vegetable Salad with Curry Yogurt Dressing
Time: Active: 15minutes (plus chilling time) – Serves: 2-3
1 large carrot, peeled
1/2 large seedless cucumber, peeled
1 medium zucchini, peeled
1 mango, peeled and cubed
1/3 c. raisins
1/3 c. almonds, slivered (or pulsed in food processor)
1 lime, juice and zest (zest is for dressing)
Curry Yogurt Dressing
8oz plain nonfat yogurt (Greek or regular yogurt is fine)
1/2 small onion, peeled
1 tbs (heaping) madras curry powder
Lime zest (from above)
1/4 tsp garlic powder
1/4 tsp ground ginger
pinch of cayenne pepper
pinch of salt
1 tsp of brown sugar (optional)
Clean and trim ends of all vegetables. Spiralize, peel or julienne. Sprinkle with lime juice. Set aside.
Pulse onion in the food processor until fine (almost liquid). In a large bowl, whisk yogurt, onion and curry powder together until combined. Whisk in lime zest, garlic, ginger, cayenne, salt and brown sugar if using (some people prefer a touch of sweetness; however, I think the raisins add enough sweetness, up to you).
Add raisins, almonds and mango; tossing to combine. Then slowly stir in your vegetable noodles, stirring until vegetables are thoroughly coated.
IMPORTANT: The curry and the cayenne flavors both “bloom” in the dressing; so I advise not adding more seasoning to the dressing until it has add a chance to marry.
Right after tossing together: After overnight in the fridge (see how more vibrant the curry color is?):
Allow salad to sit for AT LEAST 2 hours, but overnight is perfect. The flavors will marry and the raisins will get deliciously plump and juicy. If you’re worried that the vegetables will be soggy; save the cucumber to add right before serving; the other vegetables are sturdy enough to hold up to the dressing overnight.
Once you’re ready to serve, taste and add more seasoning as necessary.
Serving suggestions: Top with chopped cilantro, green onions or even unsweetened coconut. Would be great with a skewer of grilled shrimp over the top. The curry dressing is also dynamite as a dressing for chicken salad. Serves 2-3 as a side dish.
It’s a Veggetti world, and I’m just living in it.