Asian Zucchini Noodle Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
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.
|
|
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. |
|
|