Disclosure: I received this item in exchange for an honest review, all opinions are 100% my own. #michiyoschoicespiralizer #amazon #tomoson
I love preparing fresh veggies, not only for dinner but also in a healthy salad for lunch. The reason why I chose to review the Michiyo’s Choice Vegetable Spiralizer was because I knew it was a product that would get a lot of use in my kitchen. As you can see from the following video, I had plans on using it to prepare dinner the same day that I had received it. Michiyo’s Choice Vegetable Spiralizer is great for making healthy meals even if you are not on a diet. Actually, the next time we have spaghetti I will probably use a squash instead of pasta to save on calories. This Vegetable Spiralizer also saves you time in the kitchen because you won’t have to slice, dice or julienne using a knife.
The Michiyo’s Choice Vegetable Spiralizer is packaged and shipped quickly from Amazon.com. It comes in a nylon drawstring bag, is packaged with four, extra sharp blades with various cutting edges, please be careful when removing and inserting these blades.
The package also includes a small blade cleaning brush and a blade removal tool as well as an end cap to hold the veggies once they get too small to hold with your fingers. It is made of BPA-free ABS plastic, is dishwasher safe, compact, easy to store and would make a perfect addition to your or in a family/friend’s kitchen.
Before using the Michiyo’s Choice Vegetable Spiralizer for the first time, wash in warm soapy water and pat dry, also make sure to thoroughly wash vegetables and cut both ends. Use straight and firm veggies that are approximately 2.5” in diameter for better results. You can use carrots, squash, zucchini, or potatoes to make some great dishes, you will also receive a free eBook with recipe ideas like the one below.
ASIAN ZOODLE SALAD JAR
Serving 4 jars
- 1 medium zucchini
- Kosher salt
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, halved
- 1 can (14 ounces) mandarin oranges, drained
- 1 cup crunchy wonton strips
- 4 tsp rice vinegar
- 4 tsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp grated fresh ginger
- 1 tbsp sriracha
- 2 tbsp extra virgin olive oil
- 2 tbsp sesame oil
Make zucchini noodles: Using a spiralizer to spiralize zucchini into noodles (you can also thinly slice the zucchini into strips).
Lay zucchini noodles on clean kitchen towel. Lightly sprinkle with salt; let stand 15 minutes. Squeeze out as much excess moisture as possible.
Meanwhile, prepare Sesame-Ginger Vinaigrette: In small bowl, whisk together vinegar, soy sauce, peanut butter, ginger and sriracha. While whisking, slowly drizzle in olive oil, then sesame oil, until all oil is incorporated.
Divide Sesame-Ginger Dressing equally among 4 pint-sized mason jars. Divide zucchini noodles over dressing. Layer with bell pepper, snap peas and oranges. If not serving right away, top with lids and refrigerate up to 2 days (storing wonton strips separately).
When ready to serve, remove lid and pour off any excess moisture that may have come out of zucchini noodles (the dressing will remain in bottom of jar).
Pour onto plate or bowl, top with wonton strips, stir and enjoy.