You’ll notice in the recipe portion of this post that this is meant to serve two people. This is laughable for several reasons:
- It’s too good to share. Double the recipe.
- It’s all veggies and healthy stuff, so you can eat to your heart’s content. Double the recipe.
- Because it’s healthy and because it’s too good to share, you’ll want to at least quadruple it if you’re sharing with more than one person.
I just like to tell the truth, y’all!
Really though? This is seriously such a great recipe. I actually tried something new on the noodle front with it too that I’d highly recommend: using a mandolin! I’m all for a good spiralizer and love the texture of spiralized zucchini, but this salad is AMAZING if you use a the thin julienne side of a mandolin. I got mine at Walmart for about $5 and use it constantly!
This salad is crunchy and addictive, a teeny bit sweet with a lot of savory. There’s a bit of creaminess from almond butter (you could easily substitute peanut butter or tahini), and in a nutshell? It’s downright delicious.
Double the recipe 🙂
SESAME ZUCCHINI NOODLE SALAD
- 3 medium zucchini, washed and cut into noodles (using a spiralizer, mandolin, or vegetable peeler)
- 1 large carrot, washed and cut into noodles (using a spiralizer, mandolin, or vegetable peeler)
- 3 scallions, white and light green parts only, thinly sliced
- 2 tablespoons toasted sesame oil
- 2 teaspoons lime juice
- 2 tablespoons creamy almond butter (peanut butter or tahini work well too)
- 1-1/2 teaspoons low-sodium soy sauce
- 1/2 teaspoon honey
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped pistachios (optional)
- In a large bowl gently toss together the zucchini, carrot, and scallions.
- In a small bowl whisk together the sesame oil, lime juice, almond butter, soy sauce, honey and sesame seeds.
- Pour the dressing over the vegetables and toss to coat.
- Refrigerate for 1-2 hours or serve immediately.
- ***A quick note on this salad – if you’re needing to serve at a later time it’s best to not mix the dressing and vegetables together and let sit for more than 2 hours as the dressing will break down the zucchini. If you need to, refrigerate the dressing and vegetables separately and then toss together just before serving.***