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Asian Zucchini Noodle Salad
Course: Salad
Cuisine: Asian-American
Servings: 4 Servings
Ingredients
  • Vegetables for the Salad
  • 3-4 zucchinis
  • 1/2 t. salt
  • 1 1/2 C. thinly-sliced and roughly-chopped red cabbage
  • 1 large carrot grated
  • 1/2 large red bell pepper thinly-sliced and cut into 1-inch segments
  • 2 green onions thinly-sliced on the diagonal
  • 1/2 bunch cilantro chopped
  • Chopped peanuts for garnish
  • Dressing
  • 1/3 C. seasoned rice vinegar
  • 2 T. olive oil
  • 1 1/2 t. dark roasted sesame oil
  • 1 clove garlic minced
  • Pinch of red pepper flakes
Instructions
  1. Spiralize the zucchini. You should have about five cups of zucchini noodles for this recipe. As you spiralize the noodles, you will want to cut them into manageable lengths. Place the spiralized zucchini noodles in a large bowl and set aside.
  2. Combine cabbage, carrot, bell peppers, onions and cilantro in a bowl. Set aside.
  3. Whisk rice vinegar, olive oil, dark sesame oil, minced garlic and red pepper flakes in a bowl. Pour this dressing over the cabbage mixture and let the mixture marinate for an hour or so.
  4. Arrange the marinated cabbage mixture over the top of the zucchini noodles. Spoon a couple of spoonfuls of the dressing over the dish. Garnish with chopped peanuts and additional cilantro.
Recipe Notes

The original recipe called for sprinkling salt over zucchini noodles to draw out some of the moisture in the zucchini. I liked the crunch of the zucchini noodles fresh out of the spiralizer and skipped that step.