Eating your veggies has become a lot more fun with all the new kitchen gadgets that turn your veggies into noodles shapes. Cucumber Beet Noodle Salad takes traditional cucumber salad up a notch.
It’s time again for the monthly Recipe Redux Challenge this month’s theme is “Get Your Fruits and Veggies in Shape”.
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
I bought a Veggetti about a year ago. The Veggetti is only about $10.00 and can be found in just about any grocery store. Since it’s inexpensive I bought it just to play around with making veggie noodles, since this has become so popular. The Veggetti is really easy to use, easy to clean, and easy to store. The only issue is that you can only slice certain veggies in the Veggetti . If you want to spiralize something such as beets you can’t.
I wanted to be able to spiral other veggies like beets and potatoes, so I recently bit the bullet and purchased the Inspiralizer. The Inspiralizer costs $49.95. I was able to get mine 20% off and with free shipping through as sale Inspiralizer ran for the 4th of July. This is definitely a bigger investment than the Veggetti, but now I can make veggies ribbons and zoodles with just about any vegetable. The Inspiralizer is really easy to use and clean. I haven’t figured out yet where I am going to store it. I’m waiting for my hubby to ask that question!
I have shared a few recipes on the blog that use zucchini noodles: Zucchini Caprese Salad, Eggplant Artichoke Meatballs, and Sriracha Shrimp with Zoodles. I didn’t want to use zucchini again for this challenge (even though I love zucchini). In my recipe CSA shares I have received cucumbers and Chioggia beets, which are perfect to make noodle shapes. I also received the cutest red onions. I love salads that have beets and Thousand Island Dressing. Not sure why. I just like the combination. Chioggia beets striped. They have the prettiest coloring. As a bonus Chioggia beets don’t stain your hands or equipment.
- 1 cucumber
- 1 Chioggia beet or any beet
- 1/2 cup red onion slices
- 1/4 cup carrot slices
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt I use Siggi
- 2 tablespoon Ketchup
- 1 clove garlic minced
- 1 tablespoon relish
- 1 teaspoon sriracha sauce
- Pinch of salt and pepper
- Using a vegetable spiralizer cut the cucumber and beet into long ribbons or noodles.
- Combine cucumber and beets noodle in a medium size bowl.
- Add in onion slices and carrots.
- In a separate bowl stir together mayo, yogurt, ketchup, garlic, relish, sriracha, salt, and pepper.
- Pour dressing over vegetable noodles, toss to coat.
- Serve immediately or refrigerate until ready to serve.
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