ASIAN ZUCCHINI NOODLE SALAD

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Asian Zucchini Noodle Salad image

So, have you taken the plunge and invested in a spiral slicer? I bought one a few months ago and have been experimenting ever since. So far my favorite vegetable to "spiralize" is zucchini. One quick way to make use of zucchini noodles is to just toss the raw "zoodles" with salad dressing. Instant zucchini salad! With this recipe, I thought I would take the zucchini salad idea a step further and make a favorite Asian noodle salad, but with zucchini noodles. In addition to the zucchini there is thinly sliced cabbage, grated carrots, sliced bell pepper and green onions. Everything is tossed with a toasted sesame oil rice vinegar dressing. It's light, colorful, crunchy, and delicious. A perfect fresh salad for a hot day!

Provided by @MakeItYours

Number Of Ingredients 12

3 to 4zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
1/3cup seasoned rice vinegar*
2 Tbsp olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Steps:

  • Using a spiralizer or other spiral vegetable slicing tool, make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
  • Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
  • Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
  • Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
  • Serve immediately.

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