We used the thickest julienne blade on the Benriner Cook Help and the fine shredder (3 x 3 mm) blade on the Paderno 4-Blade Spiralizer to create our zoodles--the playful noodle-shaped spirals made from zucchini and other vegetables. You can also make the salad with straight strands cut with a mandoline.

This Story Originally Appeared On sunset.com

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Credit:  Annabelle Breakey

Recipe Summary

total:
20 mins
Yield:
Serves 4 (makes 6 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make salad: Trim ends from vegetables and cut into smaller pieces if needed to fit in spiralizer, then crank through to create spaghetti-size coils. Tear into manageable lengths.

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  • Make dressing: Combine all ingredients in a large bowl. Add zoodles and cilantro and toss to coat.

Nutrition Facts

138 calories; calories from fat 67%; protein 2.9g; fat 10g; saturated fat 0.5g; carbohydrates 8.7g; fiber 2.1g; sodium 427mg.
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