I had such a great time making a raw, vegan pad thai with julienned carrots recently that I decided to try something else with julienned carrots and some other veggies cut with the spiral cutter. Then part of the adventure was making a salad dressing that would compliment the veggies. If you don’t have a julienne slicer or a spiral slicer this would also work well with a veggie peeler and a knife to cut any thicker slices.
Zucchini, Beat and Carrot Salad
4 or 5 carrots, julienned lengthwise
3 or 4 medium zucchini, cut in the spiral slicer
1 large beet, peeled and cut in the spiral slicer
Optional – chopped green onion, blanched mushrooms
toss the carrots and the beets with a bit of salt and set aside to wilt it a bit. If you don’t want to use any salt even though you will be rinsing it thoroughly then blanch them very quickly then soak in ice water to stop the cooking processes.
6 medjdool dates
6 Tbsp white wine vinegar or lime juice
2 Tbsp coconut amino
1 Tbsp light tamari
2 cloves garlic, chopped
1/2 tsp ground ginger
1/2 tsp chili flakes
Process all the dressing ingredients in a high powered blender. It will be bold flavoured but don’t let it phase you.
Rinse and drain the carrots and beets. Toss them with the zucchini, some chopped green onion and the dressing.
Let the salad marinate and enjoy!