Asian Zucchini Cucumber Noodle Salad Recipes

ASIAN NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
• While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

LIGHTER ASIAN NOODLE SALAD

Steps:

• To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
• Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
• In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

ASIAN ZUCCHINI CUCUMBER NOODLE SALAD

Steps:

• In a large bowl, whisk together the lime juice, almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with chili flakes, salt, and pepper.
• Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into "noodles." Add to the large bowl with the dressing along with the bell peppers, purple cabbage, cilantro and Thai basil.
• Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.

ZUCCHINI CUCUMBER SALAD

Steps:

• Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.