Spiralized Veggie Salad

Ron Nebrerecipes

Transform your fruit and vegetables into a fun and healthy salad. Spiralizing is versatile and visually appealing. With just the right amount of crunch and colour, this recipe is a must-try for summer.

Prep Time: 30 minutes
Yield: 4 servings and 60 ml / 1/4 cup of dressing


For the salad

  • 1 medium carrot, peeled
  • 1 red or green apple
  • 50 ml / 3 tbsp juice of half a lemon (for apple)
  • 1 zucchini, skin left on
  • 4 large red radishes, skin left on
  • 25 g / 1/4 cup toasted almonds
  • 20 g / 2 tbsp sesame seeds

For the dressing

  • 53 g / 4 tbsp Mirage margarine, melted and cooled
  • 30 ml / 2 tbsp rice vinegar or mirin

* Mirin is a japanese sweet cooking rice wine. It can be found in the asian section of most grocery stores.


1. Using a spiralizer, spiral all of the vegetables into a large bowl filled with lemon water.

2. Prepare a small bowl with 1 cup (236 ml) of cold water and juice from half a lemon. Spiral the apple and add to the lemon water. This will prevent the apple from turning brown.

3. Combine the two dressing ingredients into a jar with a lid. Shake. Pour over salad and toss with toasted almonds and sesame seeds.

Chef’s Notes

  • This salad is best served immediately when everything is crunchy and crisp. Leftovers should be stored in the refrigerator and will soften a bit as it sits in the dressing.