Asian Zucchini Noodle Salad
Created by JostLori on May 4, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 0m
- Recipe #23679
Ingredients
- 1 1/2 pounds zucchini (3 or 4)
- 1/2 teaspoon salt
- 1 1/2 cups sliced cabbage (red cabbage, thinly sliced and roughly chopped)
- 1 large carrot (grated, about 1 cup)
- 3 ounces red bell pepper (1/2 large pepper, thinly sliced then cut into 1-inch segments)
- 2 green onions (thinly sliced on the diagonal)
- Cilantro (1/2 bunch, chopped, leaves and tender stems, about 1/2 cup)
- FOR DRESSING
- 1/3 cup vinegar (SEASONED rice vinegar)
- 2 tablespoons olive oil
- 1 1/2 teaspoon sesame oil (dark roasted)
- 1 clove garlic, minced (about 1 teaspoon)
- Red pepper flakes (1/16 tsp, just a pinch!)
How to Make
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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.
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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.
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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.
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Step 4: Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
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Step 5: In a medium bowl, whisk the rice vinegar, olive oil, sesame oil, garlic, and red pepper flakes.
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Step 6: Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Serve immediately.