Springroll Salad
Here’s another great idea for zucchini- make zoodles and mix with rice noodles, veg, and fresh herbs in this perfect summertime dish.
INGREDIENTS
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Zucchini- spiraled
Cucumber
Basil
1 tsp Soy sauce
Other Ingredients
Rice noodles- about 4oz
Mint
Red pepper
Purple cabbage
Cooked shrimp , cooked chicken, or tofu
3 tbsp Rice wine vinegar
1 Tbsp peanut oil
1/2 tsp Garlic powder
1/2 tsp Ground ginger
METHOD
Cook noodles according to directions and run under cold water. Drain and set aside.
In a large bowl, combine spiraled zucchini, chopped pepper, cucumber, chopped fresh mint and basil, and protein to bowl and toss.
In a small bowl, whisk vinegar, peanut oil, soy, garlic and ginger. Add sesame oil and taste. Adjust seasonings if necessary. Add noodles to bowl with veg. Pour dressing over and toss. Serve immediately or cover and refrigerate for up to 3 days. I make a big batch of this and take some out for lunches.
