Raw vegetables provide more enzymes, vitamins, and other essential nutrients than cooked ones, and the combination of ingredients used here has a cleansing effect on the body. The spiralizer turns the vegetables into lovely spaghetti-like strands, which changes their texture—the root vegetables in particular taste surprisingly light and vibrant.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 5 Minutes
- To make the dressing, combine all the ingredients together in a food processor or blender, then set aside.
- To toast the pine nuts and sesame seeds, heat a small skillet over medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.
- Put the carrots, beets, zucchini, yellow squash, and radishes through a vegetable spiralizer to turn them into long, thick spaghetti-like strips. Or, use a vegetable peeler and cut them into long thick ribbons.
- Place all the vegetable strips, except the beets, in a serving bowl and toss with the chopped cilantro leaves (adding the beets separately stops the whole salad from turning pink). Distribute among four serving plates, add the beets, pour over the dressing, scatter each portion with a few of the pine nuts and furikake or sesame seeds, and serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.