Zucchini noodles with cabbage, carrots, red peppers, spring onions, tossed with a sesame rice vinegar dressing. Light, fresh and simple!
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Have you taken the plunge and invested in a spiralizer? I bought one a few months ago and have been experimenting ever since. So far, my favorite vegetable to spiralize is zucchini.
With this recipe, I thought I’d take the zucchini salad idea a step further and make a popular Asian noodle salad, but with zucchini noodles. In addition to the zucchini, there are thinly sliced cabbage, grated carrots, sliced peppers and spring onions. Everything is tossed with a toasted sesame oil rice vinegar dressing.
It’s light, colourful, crunchy and delicious. A perfect fresh salad for a hot day!
Asian zucchini noodle salad
Some vegetables, such as cauliflower or zucchini, can be harder to digest raw. So if you’re not used to eating raw zucchini, take it easy the first time and don’t eat more than a regular portion.
*Spiced 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 spices and sugar.
ingredients
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3 to 4 zucchini (1 1/2 pounds total)
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1/2 teaspoon Salt
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1 1/2 cups thinly sliced and roughly chopped Red cabbage
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1 big carrotgrated (about 1 cup)
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1/2 big Red pepperthinly sliced and then cut into 1 inch segments
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2 green onionsthinly cut on the diagonal
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1/2 bunch corianderchopped, leaves and tender stems (approx 1/2 Cup)
Dressing:
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1/3 Cup seasoned rice vinegar*
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2 tablespoon Extra virgin olive oil
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1 1/2 teaspoon dark roasted sesame oil
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1 clove garlicchopped (about 1 teaspoon)
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prize red pepper flakes
method
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Spiralize zucchini noodles:
Using a spiralizer or other spiral vegetable cutting tool, use the zucchini to make the zucchini noodles according to the manufacturer’s directions. You should have 5 to 6 cups of zoodles. Place in a colander over a bowl and season with salt. Drain the noodles of some of their excess moisture while you prep the other veggies.
Many of the noodles are quite long, so you may want to cut them up a bit with scissors to make them easier to mix with the other veggies.
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Combine zucchini noodles with cabbage, carrot, bell pepper, onion, cilantro:
In a big bowl.
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make dressing:
In a medium bowl, whisk together the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
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Pour the dressing over the zucchini pasta and veggies:
And swirl gently to combine.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 145 | calories |
| 9g | Fat |
| 14g | carbohydrates |
| 4g | protein |
