Asian Zucchini Noodle Salad
Recipe: #23679
May 04, 2016
Categories: Salads, Vegetable Salad, Cabbage, Carrot, Asian, Easter, Labor Day, Picnic, Potluck, Gluten-Free Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, more
"Well, ok, there are no "noodles" in this salad. But having received a spiralizer as a free gift with something, this recipe caught my eye. Its the perfect summer salad - light, crunchy, colorful and delicious! NOTE: calls for SEASONED rice vinegar. Seasoned rice vinegar is rice vinegar that has been seasoned with salt, pepper, and sugar. If you have plain rice vinegar, you'll need to add seasoning and sugar to it."
Original is 4 servings
Ingredients
- FOR DRESSING
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Nutritional
- Serving Size: 1 (307.7 g)
- Calories 192.8
- Total Fat - 11.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 34.7 mg
- Sodium - 865.5 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 3.1 g
- Sugars - 6.8 g
- Protein - 12.8 g
- Calcium - 46.2 mg
- Iron - 1.6 mg
- Vitamin C - 60.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the "zoodles" following the manufacturer's directions. You should have 5 to 6 cups.
Step 2
Place the zoodles 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 ingredients.
Step 3
If some of your zoodles are very long, you might want to cut them up a bit to make them easier to toss and to eat.
Step 4
Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
Step 5
In a medium bowl, whisk the rice vinegar, olive oil, sesame oil, garlic, and red pepper flakes.
Step 6
Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Serve immediately.
Tips
- Spiralizer
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