Can't live without my julienne peeler. In just a few strokes it made these long tube-shaped ribbons of carrots and zucchini which I tossed with spaghetti for a simple asian noodle bowl. A well-designed julienne peeler is an essential tool in the SimplyCooking® kitchen. The Kinpira fits compactly in a drawer, rinses clean easily, has a sturdy handle and with years of daily use, the blade is sharp as new. This is an easy way to make raw "spaghetti" out of zucchini or squash, a picnic carrot salad, slaws or a veggie noodle bowl, like this, where julienned vegetables create a tri-color spaghetti look - so pretty, equally good.
|Kinpira Julienne Peeler ; $20 from Sur la table|
asian noodle bowl (adapted from "raw asian noodle bowl" , anazaharia.com)
Put water on to boil for the spaghetti. As the spaghetti cooks prepare the sauce and vegetables.
2 Tbsp. cashew butter
3 Tbsp. soy sauce
1 tsp. sesame oil
1/3 cup water
1 tsp. cumin
1 clove garlic
1 tsp. minced ginger
Place sauce ingredients in a deep bowl and combine with an immersion blender. (A regular blender can also be used.)
1 package spaghetti noodles
2 carrots, julienned
1 zucchini, julienned
2 stalks celery, finely sliced
1 can water chestnuts, drained and finely chopped
Cook the noodles, drain. Place warm spaghetti in a serving bowl. Add sliced vegetables and toss with sauce. Serve.