A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried. This salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.
I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles.
These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
You can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.
Or just add cooked crumbled bacon. Now we’re talking good!