Zucchini Rainbow Salad
This delicious and beautiful salad is easy to prepare, and full of phytonutrients and antioxidants. Add some grilled chicken or shrimp and it would make a delicious meal. If you haven't tried "zoodles" (zucchini noodles), you are missing out! INGREDIENTS 3 to 4 zucchinis (1 1/2 pounds total) 1/2 teaspoon salt 1 1/2 cups thinly sliced and roughly chopped red cabbage 1 large carrot, grated (about 1 cup) 1 large red bell pepper, thinly sliced then cut into 1-inch segments 4 green onions, thinly sliced on the diagonal (or use 1/2 cup thinly sliced red onion) 1/2 cup cilantro, chopped, leaves and tender stems
1/2 cup finely sliced fresh basil Dressing: 1/3 cup seasoned rice vinegar (you can also use red wine vinegar) 2 Tbsp olive oil 1 1/2 teaspoons dark roasted sesame oil 1 clove garlic, minced (about 1 teaspoon) Pinch of red pepper flakes (optional) METHOD Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro. Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes. Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.Serve immediately.