Zucchini is dominating the gardens right now. If you are looking for a way to use up some zucchini, why not make this delicious salad for a local, seasonal dinner that tastes amazing. This Asian zoodle salad is delightful! I’m providing a basic recipe but you can add whatever other veggies and herbs you have on hand.
I found this meme about zucchini and it’s hysterical! I laughed out loud the first time I read it.
What You’ll Need
- Zucchini
- Zoodle maker – I use this one
- Carrots
- Red bell peppers
- Herbs
- Cashews
How to Make Asian Zoodle Salad
Make the dressing first. Mix all ingredients into a bowl and whisk them together. I use a Microplane for the garlic and ginger so you don’t get any big chunks. Set the dressing aside. You’ll want to use good quality extra virgin olive oil. I personally only use THIS olive oil. It’s organic, single sourced and comes from one family’s grove of olive trees in Greece. You can use code FERRA10 to get 10% off your order.
Turn the zucchini into zoodles. If you don’t have a spiralizer, you can find zoodles pre-made at your grocery store. I bought my spiralizer years ago at Bed Bath & Beyond. You can get one similar HERE.
Add a few turns of EVOO to the pan and add the zoodles. You only want to cook these for a few minutes, constantly turning them. They will wilt down quickly if you over cook them. You still want the zoodles to have a lot of texture. You just want to take the raw edge off of them. Remove from the pan and put into a large mixing bowl.
Chop the red bell pepper, mint, cilantro and cashews and shred the carrots. Add everything into the zoodles. Pour the dressing over the zoodles and mix together with tongs.
DO NOT SKIP ON THE FRESH MINT. The mint is what makes this dish so special and so summer-y.
You can eat this dish as is or you can add your favorite protein. Grilled shrimp, steak, chicken or pan roasted salmon would be delicious with these zoodles.
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Asian Zoodle Salad
Ingredients
Dressing
- 1 Lime juiced
- 2 T Extra Virgin Olive Oil
- 3 T Coconut Aminos
- 2 tsp Rice Vinegar
- 1 clove Garlic
- 1 inch Ginger
- 1 tsp Honey
- 2 tsp Sesame Oil
- 1 pinch Red Pepper Flakes Add more to make it more spicy
Salad
- 4 small Zucchini zoodled
- 1 small Red Pepper
- 2 stems Fresh Mint
- 1 handful Fresh Cilantro
- 1/4 cup Shredded Carrots
- 2 T Cashews chopped
Instructions
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Mix together all the ingredients for the dressing in a small bowl and set aside. I use a microplane for the garlic and ginger
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Transform the zucchini into zoodles! I have a device to make my own zucchini noodles but if you don't, you can get zucchini noodles already made at the grocery store.
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Add a little EVOO to a pan and quickly sauté the zoodles. This only takes a minute or two. You don't want to cook them down too much. You still want them to have a lot of texture. You want to cook them enough to take the raw edge off of them. Transfer to a bowl.
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Chop the red pepper into small pieces and add to the zoodles.
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DON'T SKIP ON THE MINT! The fresh mint is what makes this dish so special.
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Chop the mint and cilantro and add to the zoodles
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Shred the carrots (or buy them already shredded) and add to the zoodles
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Rough chop the cashews and top the zoodles
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