Asian Spiralized Noodle Salad
A bowl of raw vegetables with fresh-made dressing that doesn’t consist of lettuce and tomato? Yes, please! Whoever said a salad has to use iceberg or romaine as a base, obviously hasn’t tried my Asian Spiralized Noodle Salad recipe yet.
This fresh salad is the perfect dish for the season – it uses zucchini, which is still in steady supply around the summer farmers markets, and it uses butternut squash, which is just starting to make its way into the markets. Give these veggies a pop of color with red bell pepper and some zesty flavor with green onion and cilantro. Dress it all up with a flavorful dressing made with Marukan seasoned rice vinegar, sesame oil, and a few additional seasonings. The result is a dish that will make you feel healthy and vibrant and will hopefully set you up to make great food choices for the rest of the day.
This is summer eating at its freshest! Enjoy!
- ¾ pound spiralized zucchini
- ¾ pound spiralized butternut squash
- 1 red bell pepper , seeded, deveined, and thinly sliced
- 2 green onions , thinly sliced on the diagonal
- 1 cup fresh cilantro leaves , roughly chopped
- ⅓ cup Marukan Seasoned Gourmet Rice Vinegar
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 shallot , minced
- ⅛ teaspoon red pepper flakes
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- ½ cup roasted, salted peanuts, chopped
Combine the spiralized zucchini and butternut squash with the bell pepper, green onions, and cilantro in a large mixing bowl.
In a small bowl, whisk together the vinegar, olive oil, sesame oil, shallot, and red pepper flakes. Add to the vegetables and toss to coat. Season to taste with salt and pepper. Transfer to a serving bowl and top with the peanuts.
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