Zucchini is my husband’s new favorite vegetable to binge on. He had a green beans phase, then asparagus, and now it’s zucchini. I’m running out of ideas on how to make them. If they’re not roasted they’re stuffed with cheese. Oh, and they’re grilled in summer. This Asian salad scored multiple times: it’s quick and easy, my husband got his zucchini, and I used my spiralizer that was hiding somewhere in a drawer.
Do you also need to have a gadget even if you rarely never use it? Yes? Can we be friends, please?
I probably sound like a broken record, but in case you forgot, I used to hate food. Indeed, you could only get me to eat a little (other than yelling in frustration and grounding me) if you made it look really pretty on a plate. Bless my mom for all the effort and time she put into styling food just so her skinny little towhead daughter would take a few bites (do you think I could make her proud?).
Although I now inhale food in any shape and form, I still like it better when it looks other than ordinary. Actually, I could’ve just chopped my veggies for this salad, top it with the Asian dressing and it would still taste the same.
But making zoodles is so much more fun!
However, carrots were a little harder to get through the spiralizer and you could leave them out, but they add a nice color to the salad. I’m sure kids would eat their vegetables cut this way too.
By the way, my granddaughter is currently into eating pretend-things, so if I’d tell her she’s eating baby snakes or worms she’d consume these veggies, no questions asked.
Quick and Easy Asian Zucchini SaladQuick and easy Asian #salad with #zucchini, carrot, and cucumber spiralized into #zoodles is… Click To Tweet
1 large carrot
1 seedless cucumber
1 clove garlic, minced
1 spring onion, sliced (green and white parts)
½ teaspoon ground turmeric
1 tablespoon sesame oil
2 tablespoon rice vinegar
Salt and freshly ground pepper to taste
With a spiralizer, spiralize zucchini, carrot, and cucumber. Alternatively, use a peeler to cut veggies into ribbons.
Add sliced green onions and garlic.
Next, in a small bowl, whisk together turmeric, sesame oil, and vinegar. Season the dressing with salt and pepper to taste then gently toss with veggie noodles. Serve immediately.
So, what are your favorite ways to prepare zucchini? Just don’t say zucchini bread or a cake, ha! Granted, my husband wouldn’t mind getting that for lunch every day.
I’m submitting this recipe to Recipe Showdown cooking challenge to Beth of Binky’s Culinary Carnival who is our hostess for March. So head over to participate!
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Recipe featured on Walking on Sunshine.