Gadget Madness: Spiralized Vietnamese Cucumber Salad

I’m a gadget girl.

I have drawers and drawers (and drawers!) of cooking tools–some whose function I no longer remember.

So, like most of the rest of the cooks in America right now, I’ve been doing some pandemic kitchen cleaning and organizing. I’ve put off the gadget drawers until last. Their day has now come.

But it is hard. Really hard.

Do I keep the decorative radish slicer or toss it? You never know when something like that would come in handy. (The directions are in German or some other language but still.) And the cute little plastic momo (Tibetan dumpling) press?  Surely, I might need that. And the citrus zester that looks like a smiley face…

Did I mention that I bought a “Be The Bee Pollinator” from Aero Garden. If there is a honey bee shortage, I’m covered.

Which brings me to my beloved spiralizer. It turns vegetables like zucchini and cucumbers into noodles. It makes curly fries. It makes margaritas.  (OK. I made that last one up.) Get rid of it? How could I?

So, to assuage my clutter conscience, here is a Spiralized Vietnamese Cucumber Salad. It’s delicious. Perfect for your summer table.

Spiralized Vietnamese Cucumber Salad

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Ingredients

• 3 T. lime juice
• 2 T. light brown sugar (or to taste)
• 2 t. peanut oil
• 2 scallions (sliced)
• 1 small clove garlic (minced)
• 1/4 t. crushed red pepper
• 1 large English cucumber (spiralized and patted dry)
• 1 large carrot (spiralized)
• 1/4 C. chopped fresh cilantro
• Salt to your taste.
• 4 T. chopped peanuts (or to your taste)
• White sugar (to your taste) to sprinkle on salad just before serving

Instructions

1. Whisk lime juice, brown sugar, oil, scallions, garlic and crushed red pepper in a large bowl until the sugar is dissolved. Add salt to your taste.
2. Add spiralized cucumber, carrot and chopped cilantro to the dressing and toss.
3. Sprinkle with peanuts and extra sugar to serve.
4. Cook's Note: I reserved a small amount of the spiralized vegetables to toss into the salad just before serving. The dressing marinates and softens the spiralized vegetables. A last minute addition of unmarinated crunch enhances the salad, I think. I also drained the extra salad dressing off the salad rather than let them sit in the dressing and soften. Chilling the salad enhances the flavors.

Nutrition

Calories

3924 cal

Fat

321 g

Carbs

196 g

Protein

148 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

237

https://bluecayenne.com/gadget-madness-spiralized-vietnamese-cucumber-salad

This recipe is adapted from on that appeared in Eating Well Magazine. You can find the original recipe here.