Asian Zoodle Salad – Zucchini noodles are tossed with cilantro, peppers, carrots, red cabbage, peanuts, and a homemade Asian dressing.
I was a little hesitant to jump on the zucchini noodle bandwagon. In my mind, nothing could replace the deliciousness of carb-filled noodles.
But then I tried them in a “pasta” salad recipe and loved them! They add a slight crunch while still maintaining the integrity of the noodle. My mind was now open.
Flash forward to today and I’ve included zucchini noodles in another yummy recipe. I’ve found that zucchini noodles are, in my opinion, best served raw and in cold dishes because they can get mushy when cooked. Therefore, I’m showcasing them in a salad. Not just any salad, but a tangy, crunchy, flavorful Asian Zoodle Salad.
Check it out below!
How to make this salad
Don’t let the ingredient list intimidate you – this recipe is actually incredibly easy to make! After you’ve prepared all the ingredients and the dressing, you simply toss them all together and voila! The salad is ready!
Speaking of ingredeints, lets talk about them a little more.
This salad is made with all the flavors you’d expect in a typical Asian dish but served cold and with zucchini noodles instead of Ramen or rice noodles. Edamame is added to give the salad some protein, while all the veggies give this salad crunch and flavor.
My favorite ingredient is, surprisingly, the peppers. Since we’re using red and yellow peppers, their flavor is more mild than a green pepper but still add a little something distinctive to the salad to make it particularly unique.
This dressing is made with traditional Asian ingredients that you’d use in almost any Asian dish – hosin sauce, sesame oil, rice vinegar, and soy sauce. These ingredients, plus a little ginger, garlic, and honey, result in a tangy dressing that isn’t too overpowering and really ties this whole salad together.
Tips & tricks
As always, I have a couple tips and tricks to help you get this recipe exactly right:
- If your zucchini noodles are wet, dry them off as much as possible to ensure the salad isn’t soggy
- Don’t make this salad too far ahead of time. If you need to prepare in advance, make the dressing and salad separately but do not toss together until it’s time to serve.
Asian Zoodle Salad
- 28 ounces zucchini noodles raw
- 1 red pepper diced
- 1 yellow pepper diced
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1 cup edamame
- 1/4 cup chopped green onions
- sesame seeds for garnish
- 1/3 cup peanuts chopped
- 1/4 cup cilantro chopped
For the dressing:
- 1/3 cup hosin sauce
- 2 tablespoons sesame oil
- 1/3 cup rice vinegar
- 2 teaspoons honey
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- In a large bowl. add zucchini noodles, diced peppers, shredded carrots, shredded red cabbage, edamame, ad green onions. Set aside.
- In a small bowl, whisk dressing ingredients together. Add to zucchini noodles mixture. Toss to combine.
- Top with sesame seeds, chopped peanuts, and chopped cilantro. Serve immediately or refrigerate for up to 1 day.
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