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 tablespoons extra virgin olive oil
• 1 1/2 teaspoons dark roasted sesame oil
• 1 clove garlic, minced (about 1 teaspoon)
• Pinch of red pepper flakes

Instructions

1. Spiralize zucchini noodles: 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”. Place in a colander set over a bowl and toss with salt. 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.
2. Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro: In a large bowl.
3. Make dressing: Whisk together in a medium bowl 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: Gently toss to combine. Serve immediately.