Vietnamese-Inspired Koodle (Kohlrabi Noodle) Salad with Spicy Peanut Dressing

 In Recipes
Give me a spiralizer and let me go to town!  It’s amazing with you can create with one of those machines.  You can literally take almost any veggie and make noodles out of it and leave all the refined carbs behind. Plus, it’s a great way to get more veggies onto everyone’s plate.  I love the kohlrabi because it’s high in Vitamin C and the texture of the noodle is so much like a rice noodle – which makes it perfect for this Vietnamese inspired dish.  I adore the Pho restaurant up the street because they make a similar dish, which is piled up with tons of fresh veggies.  To boost the protein, you could add grilled shrimp, organic tofu, cut-up chicken breast or pork – whatever your heart desires.  Lately, I’ve been on a non-meat kick and it feels good to cleanse a little.  This dish really satisfies, even for the biggest of carnivores.
Ok, back to the recipe…
You can make this in 10 minutes flat.  Time yourself.  All you need is a spiralizer, a food processor and some cooked kohlrabi.  Once it’s cooked, make your ‘koodles’ and the rest comes together in a snap. If you shred your cucumber, carrots and cabbage in the food processor, you’ll cut down on so much prep time!
Also, if you have a KitchenAid mixer, they have a spiralizer attachment so you don’t have to buy a whole new unit.  BRILLIANT!! That’s how I made these noodles.  And oodles and oodles of them.
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Here’s how you make it:
Vietnamese-Inspired Koodle (kohlrabi noodle) Salad with Spicy Peanut Dressing
Recipe Serves: 4
Make sure you wash all your veggies with our Eat Cleaner Fruit + Vegetable Wash to remove wax, pesticide residue and bacteria – while extending shelf life.  That way, you can get all your produce prepped and ready for the week!
INGREDIENTS:
4 Cups Spiralized kohlrabi noodles
DRESSING:
4 Tablespoons Natural Peanut butter (you can use creamy or crunchy, depending on your preference)
2 Tablepoons Rice Wine Vinegar
1 Tablespoon Grapeseed oil
2 teaspoons toasted sesame oil
1 teaspoon Erythritol or your favorite all natural zero calorie sweetener
1 teaspoon Sriracha sauce (Add more or less depending on your heat tolerance)
Juice of 1 lime plus 1 teaspoon grated zest
2 Tablespoons reserved water from boiled kohlrabi
TOPPINGS:
1 cup Carrots, shredded
1 cup Cucumber, shredded
1 cup Napa Cabbage, shredded
2 Tablespoons Fresh Mint
1 Tablespoon Black and White Sesame Seeds
DIRECTIONS:
1) Peel and quarter kohlrabi.  Boil kohlrabi until tender, about 10 minutes.  Allow to cool slightly. Run through spiralizer and make noodle cuts.
2) In a large metal bowl, whisk together dressing ingredients until you achieve a nice, creamy consistency.  Add kohlrabi noodles to bowl and toss with sauce until evenly coated.
3) Top with shredded veggies, mint and sesame seeds.  Enjoy in great health!
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I featured this dish on my #meatlessmonday Periscope this week.  Are you on #Periscope?  You should be!! I’m doing a free scope every single day sharing my best tips and recipes at 4:30 PST.  Just follow me at @eatcleanerfood and if you have a Scope, let me know and I’ll follow you back!
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What is this bulbous head?  It’s kohlrabi, my new fave veggie. 
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Oodles of kohlrabi noodles!

ENJOY & REMEMBER TO EAT CLEANER, EVERYDAY!


For more great tips and recipes from Chef Mareya, The Fit Foodie, visit www.eatcleaner.com or text EATCLEANER to 22828 to Join The Cleaner Plate Club!

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