I honestly can’t believe this is going to be my first post using a spiralizer! My mom bought me a spiralizer for Christmas last year and I am now obsessed with it! And yes, I ask for cooking gadgets for Xmas. My mom also bought Nik and I a standing mixer, an immersion blender, and a sewing machine. Weird what things you ask for once you become a grown up…huh?
Anyway, back to my spiralizer. It’s one of my most favorite gadgets! I make veggie noodles at least once a week and love how it turns some of my favorites meals into low carb options! Hello, low carb spaghetti and meatballs!
The spiralizer is also perfect for making a more interesting version of a chopped salad. At first, I was thinking of doing this recipe as a chopped salad, but wouldn’t it be so much cuter if it was spiralized?! Cute and spiralized alwasy wins! 😉
Blue Diamond sent me some of there new Sriracha Almonds, so I wanted to make an Asian inspired salad to go with the theme. I decided to make a creamy peanut dressing and go with a vegetarian dish by adding some edamame for protein.
Let me tell you…the Sriracha almonds are BOMB DOT COM. They sent me two jars…and between Nik and I, we ate them in 2 days….I’m surprised I was able to even get this recipe done before they were gone! And they totally make the salad, so I’m glad I was able to!
I fell in love with salad because it’s really so easy! And putting it in a big ol’ mason jar ensures it will stay fresh for a few days – perfect for meal prepping! All you have to do is chop or shred all of your ingredients and layer it in the jar.
Start with your dressing first and then add the hardest veggies first, like the cabbage, and end with the softest most absorbent veggies last. Top with your tasty Sriracha almonds and your done! Salads for dayssss!
I also LOVE the fact at how portable this salad is for summer picnics, beach days, and just about everything! The raw veggies are perfect for getting in tons of nutrients and fiber to help you feel energized and prevent bloating.
- 2 tablespoons all-natural peanut butter
- 1 tablespoon brown rice vinegar
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon raw honey
- 1 teaspoon sesame oil
- Start by shredding all your veggies and spiralizing your zucchini (if you don't have a spiralizer your can julienne the zucchini as well).
- Whisk together the dressing ingredients.
- Pour the dressing into the bottom of a quart-sized mason jar. Layer the salad ingredients in the following order: cabbage, edamame, carrots, bell pepper, and zucchini, sriracha almonds. This will prevent the zucchini from getting too soggy in the dressing.
- Store in the mason jar until you are ready to enjoy! 🙂
Do you have a spiralizer? What’s your favorite way to use it?
Disclosure: This is a sponsored post written by me on behalf of Blue Diamond Almonds. All opinions are 100% mine. Thanks for supporting The Live Fit Girls!