Spiralized Veggie Salad

A close-up photo of a finished plate of spiralized veggie salad recipe.

A healthy and delicious spiralized veggie salad recipe bursting with colour

This spiralized veggie salad recipe transforms your healthy fruit and vegetables into a bright and colourful dish that’s versatile and delicious! It contains just the right amount of satisfying crunch and flavour and is perfect from these longer, sunnier days. Welcome spring by making this salad filled with the delicious flavours of carrots, apples, zucchinis, radishes and toasted almonds. It’s easy to make and easy to enjoy for your next outdoor adventure. A light and just right dish complete with almonds and sesame seeds.

Spiralized Veggie Salad recipe


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 Canola Harvest margarine with olive oil, 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. Spiral all of the vegetables into a large bowl filled with lemon water.
2. Prepare a small bowl with 1 cup 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.

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