The Healthy Spiralizer Cookbook (13 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 10 MINUTES / COOK TIME: 30 MINUTES
A daikon radish has a slightly peppery taste. Serve these crispy roasted daikon fries with homemade Ketchup (
here
).
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 2
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 176; Total Fat: 14g; Saturated Fat: 12g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 5g; Protein: 2g
1 daikon radish, peeled, ends cut flat, and spiralized into spaghetti noodles
2 tablespoons coconut oil, melted
1 teaspoon homemade Sriracha (
here
) or store-bought
1 teaspoon wheat-free tamari or coconut aminos
¼ teaspoon stevia
½ teaspoon grated peeled fresh ginger
1 garlic clove, minced
½ teaspoon sea salt
1. Preheat the oven to 475°F.
2. Line a baking sheet with parchment paper.
3. Cut the radish strands crosswise into manageable pieces, about 2 to 3 inches long. Put them in a large bowl.
4. In a small bowl, whisk together the coconut oil, sriracha, tamari, stevia, ginger, garlic, and salt.
5. Drizzle the mixture evenly over the daikon radish noodles and toss to combine.
6. Spread out the daikon in a single layer on the prepared baking sheet. Bake, stirring once or twice, until golden brown, 20 to 30 minutes.
PREP TIME: 10 MINUTES
This raw vegan dish is crisp and refreshing. The rice vinegar brings a bright acidity to the spicy vinaigrette. Crispy cucumber noodles serve as a nice contrast, cooling down the heat from the chili oil. Look for chili oil on the same shelf as the Asian condiments in your grocery store or in an Asian market.
HAND-CRANK
Shredder blade
Blade D
