Asian Zoodle Salad
I’m Zoodled for Zoodles! Zucchini Noodles that is………..
Fresh zucchini that’s spiralized into thin tasty noodles. Ingenious I must say.
My first affair with these tender curls of goodness was simply sauteing them in a little olive oil, butter, pepper, and Parmesan. YUM!
The first time led to more, secret forkful’s in the middle of the night, sometimes….I even had them for breakfast. I know, shameful. I was hooked. No going back. I’m sorry my carb-filled rice/corn pasta, I can’t help myself.
I dare you to try them…..and my newest fling is via Asian Zoodle Salad. Sinfully Sensational.
- 1 Tbsp olive oil
- ½ tsp sesame oil
- 2 tsp minced garlic
- 1 medium zucchini, spiralized
- 1 cup sugar snap pea pods, sliced in half horizontal
- ½ cup matchbook carrots
- ½ cup edamame
- ¼ cup thinly sliced red onion
- ½ cup julienned red bell pepper
- ¼ cup chopped cilantro
- 1 cup shredded purple cabbage
- ⅓ cup dried cranberries
- Sesame seeds
- Sliced almonds
- Green onions sliced diagonally
- ¼ cup San-J Gluten Free Tamari Ginger Asian Dressing
- 1 Tbsp Dynasty brand Hoisin sauce (or other GF Hoisin)
- 1 tsp honey
- ½ fresh lime, juiced
- Make the dressing by simply combining the four ingredients with a whisk and set aside.
- Heat a large saute pan over medium high heat and add the two oils and garlic. Once it starts to sizzle, add all salad veggies and toss continuously for ONLY 3-4 minutes. This is just to tenderize them a bit, you still want the crispness of the veggies.
- Turn off the heat and toss the dressing over all to coat.
- Add the sesame seeds, sliced almonds, and green onions. Toss again, transfer to a glass bowl and refrigerate until fully chilled. 2-4 hours.
- Toss before serving adding more sesame seeds to taste.
- * Option: Eat this warm as is...like a stir fry or pad tai
- * Option: Add all ingredients without sauteeing for a "raw" salad, it's good too, just not as tender.