Asian Zucchini Noodle Salad

Zucchini noodles with cabbage, carrots, red bell pepper, green onions, tossed with a sesame rice vinegar dressing. Light, fresh, and easy!
Ingredients

Main Course
  • 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)
  • 1/3 cup seasoned rice vinegar*
  • 2 Tbsp olive oil
  • 1 1/2 teaspoons dark roasted sesame oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • Pinch of red pepper flakes

Dressing:
  • 1/3 cup seasoned rice vinegar*
  • 2 Tbsp olive oil
  • 1 1/2 teaspoons dark roasted sesame oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 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.
  •  Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
  • Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
  •  Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Serve immediately.

Print Recepie

You may also like