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Summer Asian Zoodle Salad

Jackie Bowker

Filled with fresh, nutrient dense ingredients and tossed in a tangy dressing. Perfect for picnics!

PREP TIME 10 mins

COURSE lunch and dinner

SERVINGS 4

CALORIES 71 kcal

EQUIPMENT

  • Spiralser

INGREDIENTS

  • 3 zucchini or 4 zucchinis, spiralised
  • 1 1/2 cups cabbage purple, thinly sliced and roughly chopped
  • 1 carrot, grated (about 1 cup) large, grated – about 1 cup
  • 1/2 capsicum red, thinly sliced
  • 1/2 cucumber sliced
  • 1/2 cup spring onion thinly sliced
  • 1/2 cup coriander roughly chopped
  • 1/3 cup apple cider vinegar for dressing
  • 2 tbsp olive oil for dressing, extra virgin
  • 1 tsp sesame oil for dressing
  • 1 clove garlic for dressing, minced (about 1 teaspoon)
  • 1 pinch chilli flakes for dressing, optional

INSTRUCTIONS

  1. Spiralise zucchini noodles. You should have 5-6 cups of "zoodles".
  2. Place zoodles in a colander set over a bowl and toss with salt. Let the noodles drain their excess moisture while you prep the other vegetables.
  3. Combine zucchini noodles with cabbage, carrot, capsicum, cucumber, spring onions and coriander in a large bowl.
  4. In a small bowl, whisk together dressing ingredients.
  5. Pour dressing over zoodles and vegetables and gently toss to combine. Serve with some shredded chicken or tuna.

NUTRITIONS

  • Sodium: 95mg
  • Calcium: 61mg
  • Vitamin C: 60mg
  • Vitamin A: 3643IU
  • Sugar: 7g
  • Fiber: 4g
  • Potassium: 624mg
  • Calories: 71kcal
  • Saturated Fat: 1g
  • Fat: 2g
  • Protein: 3g
  • Carbohydrates: 11g
  • Iron: 1mg

KEYWORD asian recipes, healthy dinner, healthy lunch, healthy salad

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