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Kosher for Passover Zoodles

Kosher for Passover Zoodles

Tantalizing vegetable recipes for Passover.

by

Zoodles are all the rage these days! They are zucchini “noodles” which are made by using a spiralizer (a cool tool for slicing vegetables). They’re a terrific low-carb, diet-friendly choice for a side dish or a meal.

Many vegetables lend themselves for spiralizing, to be used instead of noodles. You’ll need a good spiralizer (one designated for Passover use). They are many kinds available in house ware stores. If you don’t want to get a spiralizer, you can use a mandolin to achieve julienne veggies or a plain old vegetable peeler (you’ll get ribbons rather than spaghetti). If you have a lot of time on your hands, you can even recreate the same effect by slicing the vegetables thinly with a sharp knife.

Which Vegetables Can Be Spiralized?

  • Apples
  • Carrot
  • Celeriac
  • Cucumber
  • Daikon Radish
  • Kohlrabi
  • Onion
  • Parsnip
  • Rutabaga
  • Sweet Potato
  • Turnip
  • White Potato
  • Zucchini + Summer Squash

Here are some simple recipes to whet your appetite. Challenge yourself to experiment with more vegetables and assorted combinations.

Beets, Carrots and Walnut dressing

This salad is actually very simple with only two key ingredients but it’s the dressing that brings it to life. The sweetness of carrot and beetroot is elevated by the earthy walnuts and citrus in the dressing. White radish rounds give this dish its final appeal.

Ingredients

For the salad

  • 4 medium raw beets (I used pink and red)
  • 2 medium carrot
  • 1 medium red onion cut in slices.
  • Sliced white radish

For the dressing

  • ½ cup toasted chopped walnuts or any other nut such as almonds, filberts, macadamia nuts
  • ¼ cup olive oil
  • 2 Tbs lemon juice
  • 1 small garlic clove, finely diced or grated (if using)
  • ½ tsp raw honey
  • ¼ tsp sea salt
  • Pinch of pepper

Instructions

Peel and slice beetroots and carrots very thinly with a peeler or use a spiralizer to make noodle strips

Place dressing ingredients in a food processor, blender or a mortar and pestle and grind until fairly smooth. It’s ok to have a few crunchy bits in there.

Toss beetroot and carrot noodles with 2-3 tablespoons of the dressing (more if you like) and top with sliced radish slices.

Preparation 15 minutes
Serves 4-6

(Raw) Beet and Sweet Potato

Beets and sweet potato combine well in a crunchy and tasty salad. They can be marinated for a delicious flavor or they can be stir fried for 5 minutes for a softer texture. If you appreciate salads you will like this one.

Ingredients:

  •  2 large sweet potatoes
  • 1 bunch beets (3-4)
  • 4 scallions
  • 1/2 cup toasted sliced almonds
  • Garlic Lime Vinaigrette

Directions:

Peel the sweet potatoes and beets. Then use a spiralizer to cut the veggies into long curly strips. Use a pair of kitchen shears to cut the pieces into manageable lengths.

Mix the beet and sweet potato ribbons together in a large bowl. Then cut the scallion tops on an angle to make long rings. Sprinkle the salad with scallions and toasted sliced almonds. Toss with your favorite Pesach dressing. Make a vinaigrette with lemon juice, oil, a dash of salt and sugar to taste.

 

PREP TIME: 10 minutes
Serves 4-6

 

SPIRALIZED SPICY SWEET POTATO “FRIES”

These sweet potato fries can be baked in a hot oven or fried in a large pot of oil. They are delicious as a side dish or served over salad or mashed potatoes.

Ingredients

  • 1 sweet potato, peeled,
  • 1 Tbs extra virgin olive oil
  • Salt, to taste
  • 1 tsp paprika
  • 1 tsp garlic powder

*If you don't have the spiralizer, use the smallest noodle blade on your version or a peeler to cut long strips.

Directions

Preheat the oven to 400 degrees. Spread the noodles out on a large baking tray and drizzle with the olive oil. Toss the noodles together gently with your fingers, coating the noodles in the oil. Season with salt, paprika and garlic powder.

Roast for 20 minutes, tossing halfway through (gently ­ be careful not to break the tender noodles!)

After 15 minutes, make sure to check the noodles to prevent burning. If starting to burn, toss those pieces gently.

Serve, discarding any completely burnt pieces.

VARIATION: Crunchy Spiralized Fried Potato Chips

I was served this dish at a family Simcha and enjoyed it immensely. Thus I am sharing it. It makes a delicious crunchy salad topping. Be sure to make enough as this is a true crowd pleaser.

Peel sweet potatoes or white potatoes discard peel. Cut potatoes into quarters lengthwise and using the peeler continue slicing each quarter into long thin strips.

Fill a large pot with 2 cups oil and heat up until very hot and throw potatoes into the sizzling oil. Allow to cook until crisp. Remove to a plate lined with paper towel. Serve immediately over salad or as a side to meat or fish.

Preparation 10 minutes
Serves 4-6

Zoodles with Stir Fry Chicken and Veggies

These Zoodles- actually zucchini noodles and stir fry chicken and veggies recipe – is super easy to make, customize to your specific taste and delicious! Above all it will take minutes from stove to table.

Ingredients

  • 1 Tbs fresh ginger grated
  • 1 Tbs minced garlic (optional)
  • ½ tsp salt
  • 2 Tbs lemon juice
  • 1 Tbs potato starch
  • 3 skinless boneless chicken breast halved and sliced in chunks
  • 2 Tbs oil divided
  • 1 zucchini cut into matchsticks
  • 1 kohlrabi cut into matchsticks
  • 1 cup quartered carrots
  • 1 onion cut into large chunks
  • 1 large green zucchini spiralized to desired length
  • 1 large yellow zucchini spiralized
  • 1 Tbs oil

Directions

Combine salt lemon juice, and potato starch in a small bowl stir until smooth. Mix ginger, garlic into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir fry chicken until slightly pink inside about 4 minutes per side. Remove from pot add another tablespoon of oil and stir fry vegetables in the same pot. Return stir fried chicken to pot and combine with vegetables and reserved marinade to skillet. Bring to a boil and stir chicken until juices run clear and vegetables are tender 5-7 minutes. Remove from pan and reserve.

In same frying pan heat one tablespoon oil over high heat sprinkle with garlic. Toss in spiralized zucchini and cook for 4-7 minutes until zucchini is al dente (not too hard and too soft)

Add chicken and vegetable to zoodles combining everything for a delicious one dish meal. Adjust taste with your favorite spices, serve immediately. It will also be delicious warmed up the next day.

Preparation 20 minutes
Serves 4-6

April 1, 2017

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