Summer Asian Zoodle Salad

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

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Summer Asian Zoodle Salad

Jackie Bowker
Fresh and Healthy Summer Asian Zoodle Salad!
Prep Time 10 mins
Course lunch and dinner
Servings 4
Calories 71 kcal


  • Spiraliser


  • 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


  • Spiralise zucchini noodles. You should have 5-6 cups of "zoodles".
  • 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.
  • Combine zucchini noodles with cabbage, carrot, capsicum, cucumber, spring onions and coriander in a large bowl.
  • In a small bowl, whisk together dressing ingredients.
  • Pour dressing over zoodles and vegetables and gently toss to combine. Serve with some shredded chicken or tuna.


Sodium: 95mgCalcium: 61mgVitamin C: 60mgVitamin A: 3643IUSugar: 7gFiber: 4gPotassium: 624mgCalories: 71kcalSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 11gIron: 1mg
Keyword asian recipes, healthy dinner, healthy lunch, healthy salad
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