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Garlic Lime Spiralized Vegetables with Cashews

Garlic Lime Spiralized Vegetables with Cashews

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Peanut Dipping Sauce

    • 3 tablespoons chunky peanut butter
    • 2 tablespoons lime juice
    • 1 tablespoon hoisin sauce
    • 2 teaspoons soy sauce
    • 2 teaspoons toasted sesame seeds
    • 1 to 1 1/2 teaspoons sriracha
    • 1/4 teaspoon toasted sesame oil
    • 3 tablespoons chopped fresh cilantro

Filling 

  • 1 tablespoon oil 
  • 1/2 pound (21/25 count) shrimp, peeled and deveined 
  • 1 medium carrot 
  • 1 small zucchini  
  • 1 piece (6 ounces) daikon radish, peeled 
  • 1 small red bell pepper, halved, seeded and thinly sliced 
  • ¼ cup thinly sliced fresh basil 
  • 8 (8-inch each) rice paper wrappers 

Directions

  1. Prepare Peanut Dipping Sauce: 
    1. In a small bowl, stir peanut butter, lime juice, hoisin sauce, soy sauce, sesame seeds, sriracha, and sesame oil until blended. Stir in cilantro. 
    2. Cover and store in refrigerator until ready to serve. 
  2. Prepare Spiralized Vegetables
    1. Using a spiralizer, make spirals of carrots, yellow squash and zucchini. 
    2. In a large skillet over medium-high, heat oil. Add garlic and cook until tender, 1 to 2 minutes. Add carrots to skillet. Cook until crisp, about 2 minutes. Add yellow squash and zucchini, continue cooking until vegetables are tender-crisp, about 4 minutes. 
    3. Immediately, add Peanut Dipping Sauce and cashews to skillet and gently toss until vegetables are coated.  
    4. Sprinkle with cilantro before serving. 

Serves: 2 to 3

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