Been making lots of vegetable slaw lately, using my spiralizer instead of a grater, so I decided to put up a recipe for it on Azahar’s Kitchen. I mean, it’s pretty basic, but what the heck. Since temps are unseasonably warm lately it’s a nice dish to have on hand (good for at least 3 meals).
Remember (of course you do!) when I bought my first spiraliser earlier this year? Well, I have actually been using it a fair bit. It’s great for courgetti, and also for lovely thin carrot strips to put in salads and slaws. But then a couple of weeks ago I put a courgette through the spiraliser to use in a curry I was making and, just before I tossed it in the sauce, it occurred to me that it would also be nice as a crisp veggie topping. So I dredged it in flour and, after shaking off almost all the flour, fried it in olive oil. And… wow! I realise this takes us out of the super-healthy concept of what spiralisers are supposed to be about, but don’t knock it until you’ve tried it.