Asian Zucchini Noodle Salad

Ingredients

• 3 to 4 zucchinis
• 1/2 teaspoon salt
• 1 1/2 cups thinly sliced and roughly chopped red cabbage
• 1 large carrot, grated
• 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
• 1/3 cup seasoned rice vinegar
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons dark roasted sesame oil
• 1 clove garlic, minced
• Pinch of red pepper flakes

Directions

1. Turn the zucchini into noodles with a spiralizer or another spiral vegetable slicer, following the manufacturer’s directions for your tool. You should end up with 5 to 6 cups of zoodles. Set them in a colander over a bowl, sprinkle with the salt, and toss. Let them sit and release some of their extra moisture while you get the rest of the vegetables ready.
2. Because the strands can be pretty long, snip them down a little with scissors so they’re easier to mix. Add the zucchini noodles to a large bowl with the cabbage, carrot, bell pepper, onions, and cilantro.
3. In a medium bowl, whisk together 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, then toss gently until everything is combined. Serve immediately.