Still can’t resist the playful toy, even if it makes a mess!! I have a slightly fancy vegetable sprializer. I hesitate to get it out of the pantry (it lives in a box with all the very sharp parts safely inside. It also can take a while to dry if I wash it thoroughly or in the dishwasher, so while it sites in the drying rack I come up with more uses for it, and have to wash it all over again. Did I mention how cool it is to play with tho??? It comes with three blade inserts, tho I most often use the finer one to create long strands of zucchini or cucumber. It is a little less happy to play with carrots or celeriac, especially if they are super firm. Some people are using their noodle-like ability to create vegetable alternatives to having pasta. I like to blend them, still liking a little of the actual noodle in my dishes. Feel free to leave them out and my feelings won’t be hurt in the least. Just read the instructions and be careful with the sharp bits. If you prefer a mandolin or julienne tool, that works fine.
Playing with the texture of zucchini, either in ribbons like a carpaccio, julienned or noodled, you get just the right amount of surface area for the raw vegetables to absorb the dressing and change into a silky new ingredient. If you have an abundant garden or generous neighbors, this is another way to enjoy them.
Easy mess of messy salad for 2-4
1-2 light green or ‘grey’ zucchini
2-3 carrots (depending on size larger ones are often too firm, but small ones can be too small to spiralize so I might ribbon them with a vegetable peeler instead)
1 portion udon or soba noodle, cooked and rinsed with cold water, drained
½ bunch cilantro leaves, washed, patted dry and choppeed roughly
2 teaspoons grated ginger
3-4 Tablespoons rice vinegar
1 Tablespoon pourable miso or 2 teaspoons miso paste
2 Tablespoons neutral oil (a lightly flavoured olive oil or grapeseed)