Freya Drohan: A week in my wardrobe
Freya Drohan: A week in my wardrobe

Sarah Finnan

An architect couple’s savvy design eye turned this run-down Edwardian redbrick into a spacious family home
An architect couple’s savvy design eye turned this run-down Edwardian redbrick into a spacious family...

Orla Neligan

An interior designer shares tips on choosing and using rugs
An interior designer shares tips on choosing and using rugs

Megan Burns

Double denim is trending (again), here’s how to wear it
Double denim is trending (again), here’s how to wear it

Sarah Finnan

I made pasta at home and it’s not as complicated as you might think
I made pasta at home and it’s not as complicated as you might think

Melanie Mullan

Step inside textile artist Nicola Henley’s dreamy Co Clare farmhouse
Step inside textile artist Nicola Henley’s dreamy Co Clare farmhouse

Marie Kelly

Inside Adwoa Aboah’s beauty routine
Inside Adwoa Aboah’s beauty routine

Holly O'Neill

Irish Design Spotlight: Bound Apparel
Irish Design Spotlight: Bound Apparel

Sarah Finnan

Gut friendly recipe: Kimchi Bacon Mac & Cheese
Gut friendly recipe: Kimchi Bacon Mac & Cheese

Meg Walker

What to bake this weekend: Tear and share smoked garlic and cheese scones
What to bake this weekend: Tear and share smoked garlic and cheese scones

Graham Herterich

Image / Editorial

Learn to make this crunchy spiralizer salad with your FREE Kenwood spirilizer


By Geraldine Carton
24th Aug 2018
Learn to make this crunchy spiralizer salad with your FREE Kenwood spirilizer

Donal Skehan shares his favourite spiralized salad recipe in anticipation of our upcoming “An audience with Donal Skehan” event on September 6th, at which ALL guests will be gifted a Kenwood spiralizer!


Donal Skehan’s crunchy cucumber spiralizer salad

INGREDIENTS

For the dressing:

  • 1 tsp caster sugar
  • zest & juice of 1 lime
  • 3 tbsp fish sauce
  • 1/2 red chilli, finely chopped

For the salad:

  • 1 carrot
  • 1 cucumber
  • 3-4 shallots, finely sliced
  • 1 red chilli, finely sliced
  • Large handful  of beansprouts
  • Large handful of peanuts, toasted
  • A good handful of mint leaves

Related: Donal Skehan’s dos and don’ts for hosting a successful dinner party

YOU’LL NEED

  • Spiralizer
  • Medium bowl
  • frying pan
  • Pestle and Mortar

METHOD

  • For the dressing, whisk together the caster sugar with the zest and juice of the lime and fish sauce until the caster sugar has dissolved. Add in the red chilli and whisk through. Toast the peanuts in a dry frying pan until golden and then remove from the pan and bash roughly in a pestle and mortar.
  • Attach one carrot to the machine and twist that handle! Do the exactly same with the cucumber and you should be left with long vegetable noodles. Put all the vegetables in a large mixing bowl and add in some finely sliced shallots, finely sliced red chilli and a handful of bean sprouts and some fresh mint leaves. Pour over the dressing and give it a good toss to combine.
  • Serve it up with some more mint leaves, peanuts and a little chilli for extra spice and colour!

Tickets now available for “An audience with Donal Skehan”

Join us for an evening with Donal Skehan at the Alex Hotel on Thursday, September 6 to celebrate the launch of his brand new book – Meals in Minutes.

WHEN  Thursday, September 6

Drinks & canapés from 6.30pm

WHERE The Alex Hotel, Dublin

TICKETS €45*

*Including a Kenwood spiralizer worth €59.99 & treats for ALL guests!

#IMAGEXDonalSkehan

To book tickets, click here and for all enquiries call 01 271 9609