Tag Archives: spiralizer


CABBAGE SLAW (no mayo)
Cabbage – depending on how much you need
1/2 to 1 onion (to taste)
black pepper (to taste)
red pepper (to taste)
No Salt Spike (or other herb blend) to taste
Garlic powder (or fresh garlic) (to taste)

Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce)
Remove to a large bowl.
Add remaining ingredients and mix well.

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage
1/2 lg. onion

Add cashew mayonnaise to taste.
Mix all ingredients thoroughly.

1 med. zucchini, julienned
1 med. carrot, julienned
1 stalk celery, chopped
!/2 small head white or red Cabbage, finely chopped or finely processed in a food processor
1/2 cup olive oil
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
salt and pepper to taste

Mix dressing ingredients well in a small bowl.
Toss chilled vegetables in a large bowl and mix in dressing.

1 or more zucchini (or carrots, beets, or kohlrahbi)

Use a spiralizer to process zucchini into spaghetti-like strings.

1 – 2 lg. beets (or parsnips or turnips)
1 – 2 T apple cider vinegar, to taste
optional: 1 t extra virgin olive oil
garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.



I made zucchini pasta tonight with a round zucchini.  I don’t think it tastes any different from regular zucchini, but it sure was easier to spiralize.  If I can get round zucchinis again for a reasonable price (ha ha ha), I will snap them up in a heartbeat.
I did my usual almond/tomato/sun-dried tomato/onion/garlic spaghetti sauce.
I also made a green smoothie (yes! You heard me right. I, me, myself, really made a green smoothie and drank it down!)
I put in a head of some long green leaves I got in my box last Thursday.  I added about 4 tomatoes, an onion, two celery stalks, and a red bell pepper, a cup of carrot/beet juice.  It was a weird dark red brown, but it was okay to drink. I’m thinking about adding garlic to the next one, and maybe Tabasco (no, it’s not raw, but it IS gooooood)


Once I had my Saladacco in my kitchen, I could not stop until I had spiralized every single spiralizable thing in the kitchen. I had a totally spiralized dinner.

First I spiralized two zucchinis and set them aside.

I made my basic sauce (I have to work on getting it less thick, I think, but, as thick as it is, when I am tired of sauce, it is easy to dehydrate quickly into patties)

1 C almonds, soaked at least 4 hours (or overnight)
@ 1 T extra virgin olive oil
@ 1/2 t Tabasco (or apple cider vinegar)
@ 1 T vegetarian Worcestershire sauce
(yes, I give the recipe, no, not totally raw)
@ 2 C dehydrated tomato “flakes”
(I blended tomatoes then dehydrated them),
soaked in water to cover
Italian seasoning (or oregano) to taste
garlic to taste

  • In a food processor, grind the almonds fine (alternatively, homogenize them in a Champion juicer with the blank plate)
  • Add remaining ingredients, and process until well blended.

I set that aside.

Then I spiralized a beet, a turnip, a carrot, and a small daikon
(about 6 inches long)
I tapenaded three big red lettuce leaves (roll up leaves to a
fat cigar shape, then finely slice, then chop through the rounds
once or twice)
I combined the spiralized root vegetables and the lettuce shreds,
and added some olive oil, Spike, finely minced garlic, and
apple cider vinegar…

I put the spiralized zucchini on the plates and topped it with about 3 T of the sauce.
Then I filled up the rest of the space on the plate with the salad.

Now I have to get some more spiralizable vegetables. MUST SPIRALIZE. AM VERY HAPPY.

My New Toy!!!!

My room-mate gave me a Saladacco Spiralizer, which came in the mail today!!!!!

I immediately dashed to the kitchen and made quick work of two zucchinis. I handed some of the “angelhair pasta” to my room-mate, who announced that the taste was quite different from the taste of the pasta I have been making with my spirooli (BTW, I think that World Cuisine has taken over making the spirooli– at any rate, theirs looks just like my spirooli). The saladacco is also much smaller than the spirooli, which is an important consideration in my tiny NYC kitchen.

Next, I will spiralize a daikon and a beet. Off I go!