If you don’t have a spiral slicer, use the grater attachment of your food processor instead. Simply quarter and core the apple and slice the cucumber, zucchini, and jicama or green papaya into pieces that fit into the feeder, and feed through to grate. If you don’t have a spiralizer or food processor, you can grate the ingredients by hand.
For more about this recipe: A Taste of Thai
1 jalapeño pepper, seeded and quartered (use less for less heat, include the seeds for more heat)
1 large clove garlic, crushed
3 Tbs. Thai fish sauce (available in the ethnic section of large groceries)
3 Tbs. palm sugar (or Lakanto for 0 carbs), or to taste
Juice of 2 limes (about 2½ Tbs.)
1 English cucumber, unpeeled
1 small zucchini, unpeeled
1 green apple, unpeeled
1 small jicama, green papaya, or yellow squash, peeled
1 cup grated carrots
1 medium ripe mango, peeled, pitted, and julienned
1 bunch cilantro, chopped, optional
½ cup roasted peanuts, crushed, optional
Combine dressing ingredients in food processor, and process until contents are liquefied and well-blended, scraping down sides as necessary. Set aside.
Trim ends off cucumber and zucchini, and slice in half lengthwise. Place firmly into spiral slicer, and spiralize into bowl. Slice off just enough apple and jicama or papaya ends to fit neatly into slicer, and repeat, clearing out blade as necessary.
Collect spiralized produce in large strainer, and add carrots. Squeeze juice of 1/2 lime over all, toss gently, and allow extra juices to drain off for a few minutes.
Transfer salad to large bowl. Add prepared dressing, mango, and cilantro, and toss gently to combine. Sprinkle with peanuts, if using, and serve immediately.
- Calories: 90
- Carbohydrate Content: 23 g
- Fiber Content: 5 g
- Protein Content: 2 g
- Sodium Content: 280 mg
- Sugar Content: 15 g