This is one of those Asian dishes that is so simple, fast and easy to make that you can’t believe what a punch it packs. Each bite starts with the crisp crunch of summer, followed by the clean tang of rice vinegar, and finishing with a spicy kick like a taekwando match in your mouth. As your mouth soaks in the burn, you quickly take another bite to cool it off and experience it all over again. Yeah, it’s that awesome, with only a few ingredients. It only takes about two minutes to make and is perfect as a side salad, or a slaw on top of Korean BBQ, and I love bringing it to parties because people freak out about it being zucchini “noodles”. If you don’t want it as spicy, use less red pepper flakes or skip them all together.
So this is hopefully what Eric and I look like right now as you’re reading this. This photo was actually from our last camping trip a few weeks ago, but we plan on spending lots of time outdoors, and smiling on our vacation. Sorry if it takes a little while for comments to get up or questions to get answered, I promise to get on that once we’re back! Oh, and if you like this recipe, you have to try the dressing with grilled cucumber, so crazy!
Asian Zucchini Noodle Saladserves 4 as side
1 large zucchini
2 TBS rice vinegar
1/2 tsp sesame oil
1/4 tsp red pepper flakes (or less for less spicy)
1/2 tsp sugar
1/2 tsp soy sauce
1/2 tsp dried mint
salt and pepper to taste
Use a vegetable peeler to peel your zucchini into “noodles”. Mix with remaining ingredients. Refrigerate at least 20 minutes before serving.
Approximate cost/serving: Depending on when/where you get your zucchini less than 30 cents per serving. Since ours was from our CSA it’s about 3 cents per serving!
Vegetarian/Gluten Free: Totally vegetarian, for gluten free make sure to use wheat free shoyu or soy sauce.