Best Asian Zucchini Noodle Salad Recipes

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE

Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

LIGHTER ASIAN NOODLE SALAD

Lighter Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger (from about a 2-inch piece)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime
1 red chile, thinly sliced
1 cup cashew halves
2 cups grated carrots (from about 3 medium carrots)
1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish
1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish
2 zucchini, spiraled thin
2 Persian cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced

Steps:

To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

Nutrition Facts : Calories 346, Fat 23 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 9 grams, Sugar 15 grams

ZUCCHINI NOODLE SALAD

Zucchini Noodle Salad image

Provided by Damaris Phillips

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 tablespoons white vinegar
2 teaspoons honey
1/4 teaspoon red pepper flakes
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
20 grape tomatoes, halved
2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
2 ears yellow corn, kernels cut off the cobs
1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles
1/4 cup crumbled feta cheese
1/2 bunch fresh basil, sliced into chiffonade

Steps:

Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.
In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.
Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.