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Asian Zucchini Noodle Salad
Asian Zucchini Noodle Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Sesame zoodle salad with colorful veggies in tangy dressing. Light, fresh, and simple to make!
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
Instructions:
  • Create zucchini noodles: Spiralize the zucchini following the manufacturer's instructions. You should end up with 5 to 6 cups of zoodles. Place in a colander over a bowl, sprinkle with salt, and let drain, cutting any overly long noodles for easier mixing with other ingredients.
  • In a large bowl, toss together zucchini noodles, cabbage, carrot, bell pepper, onions, and cilantro.
  • Prepare the dressing by combining seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes in a medium bowl, whisk until well blended.
  • Drizzle the dressing over the zucchini noodles and vegetables, then gently mix together. Enjoy right away.

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