Over the years I've spent in the kitchen, I've learned which brands of kitchen tools I like to use and which ones I don't mind passing on to others. Last year I was introduced to the KitchenIQ V-Etched Better Zester and within a few seconds I packed up the two other zesters in the drawer and made this the only one allowed in the kitchen.
When I found out KitchenIQ was looking for bloggers to use some of their new products, I signed up right away, extremely curious to know what they were going to send me.
In addition to another V-Etched Better Zester, I also received a Grate Ginger Tool and a V-Etched Spice Grater.
Disclaimer: I received three complimentary products from KitchenIQ for the purpose of a review. Receipt of the product has no influence on my review. All thoughts are my own. No further compensation was received.
I used to not be a fan of ginger. I thought the powdered version had an odd after taste, that the pickled version that comes along with your plate of sushi was disgusting and that fresh ginger had a spicy kick to it that I was simply "weird". And then somewhere along the way, my taste buds changed and now I actively seek out ginger in all forms, even going as far as to make my own ginger simple syrup. (I'll share that recipe eventually...)
I thought about what type of recipes I could make with the tools that we were given. Ginger, was an obvious choice, as was the zest of something. Lemon pairs so nicely with ginger I decided that going much further out side of the box of pairings was not needed and I could easily find a recipe including both of those ingredients.
Carrot Salad with Lemon Ginger Dressing #SharpenYourKitchenIQ
- 2 large carrots peeled and spiralized
- ⅓ cup cilantro chopped
- juice and zest of 1 lemon
- 2 tablespoon fresh ginger grated
- 1 tablespoon apple cider vinegar
- 1 packet Stevia
- salt and pepper to taste
- 1. In a small bowl whisk together the lemon juice, lemon zest, grated ginger, apple cider vinegar, and stevia until combined.
- 2. Pour over carrots in a medium bowl and toss to coat. Top with fresh cilantro and season to taste with salt and pepper.
- 3. Refrigerate for at least 30 minutes before serving, but up to overnight. The flavors will intensify the longer they mingle together.
- 4. Salad will keep in the fridge for 3-4 days.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Raw carrots have been one of my favorite vegetables to eat for as far back as I can remember. Spiralizing them is not as easy as one would imagine, so I completely understand if you go the easier route and simply peel them into ribbons.
The lemon zest and juice brighten up the dish and the spicy kick of the fresh ginger compliments so nicely against the sweetness of the carrot. I could easily eat this salad every day. It whips up in no time at all and is sure to please any crowd of people you serve it to.
*Fast Metabolism Diet: recipe is compliant for Phase 1. Portion sizes are dependent on the size of carrots used. Two tablespoons of olive oil can be whisked into the dressing to be compliant for Phase 3.
What fun is talking about kitchen tools if you don't have the option to win them? The awesome people at KitchenIQ are willing to give away the same tools I received.
The giveaway is open to U.S. residents age 18 or older. The winner will be chosen at random by Rafflecopter and announced here. If the winner does not respond within 48 hours, another winner will be chosen. Cookaholic Wife and KitchenIQ are not responsible for items lost in the mail.
I would use the zester- mmm lemon zest!
Looks tasty :). I have a newfound love of ginger so I'll definitely have to try this. The husband would love it.