Spiralizers have become so popular, and they provide a new way to introduce more vegetables into dishes creating healthier recipes. This Kaleidoscope Salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping. This recipe comes from the new book 150 Best Spiralizer Recipes by Jennifer Williams and Marilyn Haugen and Robert Rose Books. It’s my latest favorite new book to get some fresh and healthy recipes to make. How does Twisted Thai Salad with Peanut Lime Dressing, Parsnip Spaghetti With Pine Nut Basil Pesto and Spiraled Fruit Tarts Sound? Amazing! In this book there are options for vegetarians, gluten-free diets and low carbohydrate diets, but there are also wonderful meat, poultry and seafood dishes too. Check it out and try one of my favorite recipes below!
Tip for this salad:
After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.
The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.