Asian Zucchini Noodle Salad

Some vegetables can be harder to digest when they are raw, like cauliflower or zucchini. So, if you are not used to eating raw zucchini, take it easy the first time, and don't eat more than a regular portion.

  • Prep time: 20 minutes
  • Yield: Serves 4

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

*Seasoned 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 seasoning and sugar to it.

Method

1 Spiralize zucchini noodles: 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.

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

3 Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.

4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.

Serve immediately.