Zoodle-Veggie Salad
- 3 Zucchini’s, spiralized
- 1 Cucumber, spiralized & squeezed dry
- 2 Carrots, sliced thinly into match-sticks
- 12 ounces Edamame, cooked to package directions & refrigerated
- 2 red Bell Peppers, sliced thinly
- ½ head Purple Cabbage, sliced thinly
- ½ cup Cilantro or Parsley, chopped
- ½ small Red Onion, chopped
- Juice of 1 Lemon (for variety you can sub an Orange)
- 5 tbsp. Rice Vinegar (can sub Red Wine Vinegar too)
- 1 tsp. Sugar
- S + P to taste
- Spiralize the zucchini & cucumber. Place zucchini noodles "zoodles" in a large mixing bowl.
- Take spiralized Cucumber and place the noodles in some paper towels; gently squeeze out any excess liquid.
- Add Cucumber Noodles to the zoodles and chop the rest of the vegetables.
- Once chopped, add vegetables to the mixing bowl.
- In a small bowl, mix liquid ingredients with sugar, salt and pepper. Pour over vegetables and toss together with kitchen tongs.
- Cover and refrigerate for at least 2 hours to allow flavors to mingle.
- Some additional mix-in ideas include Sliced Almonds, Walnuts, Pomegranate Seeds, Feta, Cherry Tomatoes, Roasted Corn, Avocado slices, chopped Jalapenos, Sesame Seeds, etc. Be creative!
Recipe by Slice of Jess at https://sliceofjess.com/zoodle-veggie-salad/
3.5.3226