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Asian Zucchini Noodle Salad

Asian Zucchini Noodle Salad
  • Category

    Salad

  • Cusine

    American

What do you need?
How to make?

Ingredients

3 to 4 zucchinis

1/2 teaspoon salt

1 1/2 cups thinly sliced and roughly chopped red cabbage

1 large carrot, grated

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

1/3 cup seasoned rice vinegar*

2 tablespoons extra virgin olive oil

1 1/2 teaspoons dark roasted sesame oil

1 clove garlic, minced

Pinch of red pepper flakes

Directions

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. Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro in a large bowl.

Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes. the dressing over the zucchini noodles and vegetables and gently toss to combine. Serve immediately.