One quick way to make use of zucchini noodles is to just toss the raw “zoodles” with salad dressing. Instant zucchini salad! With this recipe, I thought I would take the zucchini salad idea a step further and make a favorite Asian noodle salad, but with zucchini noodles. In addition to the zucchini there is thinly sliced cabbage, grated carrots, sliced bell pepper and green onions. Everything is tossed with a toasted sesame oil rice vinegar dressing. It’s light, colorful, crunchy, and delicious. A perfect fresh salad for a hot day! *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.
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 red pepper flakes
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. Serve immediately.
