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Raw Veggie Noodle Salad with Ham and Ranch Dip
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Sides

Raw Veggie Noodle Salad with Ham and Ranch Dip

Raw zucchini and carrot are spiralized into thin noodles, then tossed with ham, corn and cherry tomatoes for a quick, no-cook lunch. A garlicky ranch-style dressing, blended in minutes, ties it all together.

In brief Raw Veggie Noodle Salad with Ham and Ranch Dip is a sides recipe cooked in the Tupperware Spiralizer. It takes 10 minutes in total and serves 4 servings.
Total time
10 min
Prep
10 min
Cook
0 min
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Tupperware Spiralizer
Product usedTupperware Spiralizer

Ingredients

4servings

Method

  1. Blend the garlic and parsley in the Tupperware Turbo Chef fitted with the blade disc, then swap in the paddle disc and add the milk, lime juice, mayonnaise, onion powder, salt and pepper; blend again to make the dressing.

  2. Fit the Tupperware Spiralizer onto its cutting base and spiralize the zucchini and carrot into long strands directly over a bowl.

  3. Toss the vegetable strands with the cherry tomatoes, corn and ham.

  4. Drizzle with the dressing just before eating, or serve it on the side.

Cooked it? Give it a rating

No-cookParty and finger foodLunar New Yeartomatoeszucchinicarrotspork

Questions about this recipe

How long does Raw Veggie Noodle Salad with Ham and Ranch Dip take?

10 minutes in total: 10 minutes of preparation and 0 minutes of cooking.

Which Tupperware product do I need?

This recipe is written for the Tupperware Spiralizer. See all 23 recipes for the Spiralizer on this site.

How many people does it serve?

The quantities are for 4 servings. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Keep the vegetables raw and crunchy, or steam them for about 10 minutes first if you prefer them softer.

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