What’s in a spiral? In mathematics, it can be various kinds of curves in two- or three-dimensional space. In spiritual symbolism, it can represent unity and transformation, the ability to expand outward and contract inward at the same time, never losing connection to the center. And in our Spiral House Salad, it’s zucchini, carrots, daikon, cucumbers, celery, and sweet peppers, sliced in a spiralizer with love.
For the salad
2 to 3 cucumbers, peeled
2 large zucchini
3 large carrots
1 daikon radish
3 stalks celery, thinly sliced on an angle
2 large red and/or green bell peppers, cut into matchstick strips
For the dressing
Makes ½ cup
Whisk ingredients together. Adjust to your personal taste.
3 scallions, chopped
3 cloves garlic, chopped
2 tablespoons grated fresh ginger
2 tablespoons brown rice vinegar
2 ½ tablespoons grapeseed oil
3 tablespoons umeboshi plum vinegar
2 tablespoons mirin
3 tablespoons shoyu soy sauce or tamari
3 dashes toasted sesame oil
1 tablespoon chopped fresh cilantro
- This is one of those dishes where your hands are the best tool for tossing the veggies with the dressing.
- Leftover dressing can be stored in the refrigerator for 3 days.
- Using a spiral vegetable slicer, “spiralize” the cucumbers. Set them in a colander to allow some of the liquid to drain.
- Continue spiral-slicing the zucchini, carrots, and daikon, then combine them in a bowl.
- Add the celery, peppers, and drained cucumbers to the bowl.
- Mix in enough dressing to coat the vegetables and enjoy.