Have I mentioned that I finally have a spiralizer in my life? I don’t know why I waited so long (especially since I’ve been pinning zucchini noodle “pastas” for months now) but ever since I added this model to my kitchen gadget collection, I’ve been making noodles out of, well, just about anything that can become a noodle. Today’s recipe is an ode to the end of summer — a crunchy refreshing mix of crisp cucumber and sweet mango, tossed in an Asian-y dressing and topped with crispy shallots. I added grilled shrimp to make it substantial enough for a meal.
The inspiration for this salad came from one of my favorite weekend brunches at Elizabeth Street Café: a major reason why I always order the pork and mushroom omelette is because of the Vietnamese-inspired mango, cucumber, and basil salad that gets served alongside it. I’ve been determined to replicate it with my own version, and even though I’ve taken some liberties, I’d say that the flavors come pretty darn close. It would also be so delicious topped with this teriyaki salmon.
Do y’all spiralize? Since I’m new to the game, I’d love to get your favorite recipes, so leave a link in the comments! I’m really excited to experiment with spiralizing some fall flavors in the coming months.
*photos by kate lesueur
for the salad:
- 1 medium seedless cucumber, spiralized (or julienned with a sharp knife)
- 1 very firm mango, peeled, cored and spiralized (or peeled, cored and julienned with a knife)
- 1 red jalapeno, seeds removed and thinly sliced
- 1/4 cup sliced basil
- 2 shallots, peeled and thinly sliced
- vegetable oil
- chopped cilantro for garnish
for the vinaigrette
- 2 teaspoons fish sauce
- 1 teaspoon freshly grated lime zest
- 1 tablespoon sesame oil
- 1 tablespoon agave
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha
- In a large bowl, combine the cucumber, mango, jalapeño and basil.
- In a medium saucepan, pour enough vegetable oil to cover the bottom by 1/4″. Heat to medium-high, then fry the shallots, turning occasionally, until golden brown. Use a slotted spoon to remove from oil, and transfer to a paper towel-lined plate (shallots will crisp up as they cool.)
- Whisk together the vinaigrette ingredients, then toss with salad. Top with shallots and garnish with cilantro.