Asian Zucchini Noodle Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large 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)
Dressing:
1/3 cup seasoned rice vinegar*
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes
*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.
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Directions: |
Directions:1 Spiralize zucchini noodles: Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to 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.
Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
2 Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro in a large bowl.
3 Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Serve immediately. |
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