Ever since I received a Mandolin from my mother I have gone slicing crazy. I slice potatoes and sweet potatoes and make my own chips, with less oil and I add turmeric for health benefits. I am slicing zucchini (both green and yellow) and using that as noodles for pasta dishes. It is much healthier and so low in calories that I can gorge without regrets. The possibilities are endless, from tomatoes to peppers to squashes, anything can be sliced thin and cooked, sauteed or roasted into fast tasty low calories meals.
My latest endeavor is a cold pasta salad using corn pasta spaghetti and rice fusilli, an assortment of vegetables, miso paste and a peanut sauce for the dressing. So why am I discussing the Mandolin? Why not? Get one and use it. This pasta salad could have easily been made with zucchini pasta sliced as spaghetti, but I didn't have any zucchini's so I used pasta. I am not including a recipe because this is a salad that can be made with what you have in the house and with a gluten-free dressing you have a delicious meal, side dish or a gorging festival.
Quick peanut sauce: 2 cups chunky peanut butter (you may use creamy), 1/2 coconut milk or more as needed, splash of lemon or lime juice, 3tbsp gluten-free vegan soy sauce (traditional soy sauce tends to have fish as an ingredient) and depending on spiciness you like try adding garlic and sriracha. Mix the above together to the creaminess/consistency you like. Add to your pasta salads and be ready for compliments.