You will need to use a spiralizer. A spiralizer looks similar to a very large pencil sharpener. Before use, peel the vegetable. Then, hold the vegetable in place with the clamp over the grinder. Use the hand crank to feed the vegetable through the spiralizer. Spiralize the radish, zucchini, and cucumber until you have long, curled ribbons.You can also use any other spiral vegetable slicing tool if you don’t have a spiralizer.
You can cut the vegetable noodles in half with a knife if you think they’re too long.;
, First, chop up the six to eight green onions with a chef’s knife. Then, chop up the three bell peppers. Make sure you remove the stem and seeds. Next, slice up the half white onion. Finish by julienning the four carrots.To julienne, cut the carrots into short, thin strips.
 Once all of the vegetables have been spiralized or cut, add them to a large mixing bowl. Leave out a few of the chopped vegetables to top the salad. Mix the vegetables together by gently tossing the contents of the bowl., An avocado ranch dressing is recommended for this zoodle salad. You can make your own dressing, or buy it at the store. Pour the dressing over the salad. Mix the dressing and salad together with your hands or salad tongs until it has been thoroughly combined., Take the chopped vegetables that you set aside and put them on top of the salad. Then, serve the salad immediately. You can store the salad covered in the refrigerator for about one day.
Spiralize the radish, zucchini, and cucumber.
Cut up the onions, peppers, and carrots.
Put the vegetables into a large mixing bowl.
Pour the dressing over the salad.
Add extra vegetables on top.
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