|1 Black carrot|
|1 tbsp Toasted sesame|
|1/4 cup Coarsely powdered peanuts|
|1 tbsp Olive oil|
|To taste Salt|
Carrot and zucchini noodles. The name sounds interesting, right? Yes, it is very interesting. My daughter always says that her momma gets excited only on seeing exotic vegetables, props for her blog and of course new contraptions that will be again useful for the blog. She is very correct. I had told her to get me a spiralizer when she visits me and had forgotten about it until the day she landed her and opened her luggage. I was surprised and overwhelmed to see that she had carried only gifts to her dad, Simba and myself. She did not even bring enough clothes. And one of the gifts was this spiralizer. You can imagine how excited I was to use that.
Similarly, I have been wanting to taste black carrot, which is available in winters in north India. Last week, when hubby visited Delhi, he was kind enough to get me some black carrots. Now that I had everything, I waited for an opportunity to make zoodles. This came in the form of the theme suggested by Foodie Monday blog hop where the theme was Low-calorie food. This carrot zucchini noodle salad is my contribution to the theme. The other zucchini noodles that I had prepared earlier was Zucchini pesto noodles. Time to make lot of this zoodles.
Spiralize all the vegetables according to the instruction manual of the manufacturer
Transfer it to a bowl. Add sesame, peanuts, oil and salt and toss well and serve
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