The most success I have had with spiralized salads is using zucchini. My spiralizer is a hand held el cheapo version and does best with soft vegetables. Good thing we love zucchini! This version introduces Thai ingredients to the spiralized zucchini for fresh, bold flavor. It was so good, we fought each other for every last bit of it.
To make the salad: spiralize 2 medium-sized zucchinis. Let the zucchini noodles drain in a colander for an hour or so to reduce their moisture. Place in a large bowl and toss with 1 thinly sliced large shallot(I used a mandoline. You can substitute 1/4 cup of red onion in a pinch), 1/2 cup torn Thai basil leaves, regular basil or cilantro and 1/2 teaspoon of hot pepper flakes, more for greater heat.
To make the vinaigrette: in a small jar mix 1/2 cup of citrus infused olive oil, 1/4 cup of red wine or champagne vinegar, 1 tablespoon of honey, 3 crushed cloves of garlic, pinch of salt and pepper. Shake and pour on top of the salad. Toss. Sprinkle with 3 tablespoon of chopped peanuts on top. Serves 4. The salad would be fantastic as a meal with the addition of grilled shrimp! Enjoy.