I adapted this for the Spiralizer from a Cooking Light recipe entitled, “Lemony Cucumber Salad.” It’s light and bright and doesn’t get soggy in the refrigerator, so you can make it hours before you plan to use it.
Interesting thing about spiralizing. The technique seems to be turning up everywhere. The current Cook’s Illustrated magazine recommends the Paderno 3 Blade as the best choice. I have the 4 blade version. It’s a little more compact, which I like. It’s more expensive, and I rarely use the fourth blade, so I’m not sure what I would buy if I were choosing now. Both are good.
Yes, you can spiralize radishes. Just find large ones and slice half way through before using the slicer blade to make separate, thin slices. Same for the cucumbers. Buy English cucumbers so you can leave the skins on. Cut into manageable lengths; slice half way through, and use the slicer blade. Cut the red bell pepper in half and clean out the seeds and membranes. Put the cut end against the blade. Chop the strands into small pieces.
1 cup spiralized radish slices
1/2 cup chopped red (or orange, or yellow) bell pepper
2 spiralized English cucumbers (about 6 cups)
1/4 cup chopped flat leaf parsley (or basil, if you prefer)
1 tsp. lemon zest
2 TBS fresh lemon juice
1 TBS extra virgin olive oil
1 1/2 tsp. white wine vinegar ( or wine vinegar of your choice)
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. pepper
1. Combine the radishes, bell pepper, cucumbers and parsley in a bowl.
2. Whisk the remaining ingredients together and pour over the vegetables. Stir to combine.
3. Store in the refrigerator, but good at room temperature as well.