Asian Zucchini Noodle Salad

On the ninth day of Christmas, my true love gave to me…… a colourful, simple, summer-fresh salad that will stun the whole table.

Zucchini is a great summer vegetable, and it's celebrated here in a colourful and simple salad brought to you by Simply Recipes. The Asian influence is provided by the rice vinegar and sesame oil, which lend a complexity that really lifts this simple dish into the realm of a delicacy.

Asian Zucchini Noodle Salad

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 Tbsp olive oil
• 1 1/2 teaspoons dark roasted sesame oil
• 1 clove garlic, minced (about 1 teaspoon)
• Pinch of red chili flakes

Method

1. 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".
2. Place in a colander set over a bowl and toss with salt.
3. 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.
4. Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
5. Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
6. Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
7. Serve immediately.

If you loved this Asian Zucchini Noodle Salad recipe, check out another 11 in our round-up of Classic Christmas recipes for 2019.