‘Spiralized’ veggies make better gluten-free pasta

Long, spiral, strands of vegetables (“spiralized” veggies) made a splash in a story about wheat-free noodles for the August issue of Oregon Healthy Living magazine.

I’ve seen several spiralizing gadgets at work, including the Inspiralizer. But as the following recipe acknowledges, a vegetable peeler will produce something of the same effect, although it isn’t nearly as fun as “spiralizing.”

This dish, courtesy of the Pittsburgh Post-Gazette, is light and refreshing for summer. And it’s gluten-free.

Tribune News Service photo

Gluten-Free Chicken Noodle Salad

5 1/2 ounces cooked chicken breast slices

1 head pak choi (Chinese cabbage) or Napa cabbage, thinly sliced

1 carrot, cut into long thin strands or strips with a spiralizer or julienne peeler

1 cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler

1 shallot, peeled and thinly sliced

1 1/2 ounces mixed cilantro and basil leaves, with a few mint leaves, roughly chopped

1 1/2 ounces roasted, salted peanuts

4 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon agave syrup

1 to 2 hot red chilies, stemmed and chopped

1 garlic clove, peeled and finely chopped or crushed

1 tablespoon canola, grapeseed or other neutral-tasting oil

In a large bowl, combine the chicken, vegetables, shallot, herbs and peanuts. In a separate bowl, whisk the lime juice, fish sauce and agave with the chilies and garlic; drizzle in the oil, whisking continuously.

Pour dressing over salad, toss well and serve.

Makes 2 servings.

— Recipe from “Itsu 20-Minute Suppers” by Julian Metcalf and Blanch Vaughan (Hamlyn, April 2016, $24.99).

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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