- VE
- VN
- GF
- LC
Japanese Zucchini Noodle Salad with Miso Dressing
This zucchini noodle salad is a very simple recipe that is raw, gluten free, vegan, low in calories, and high in vitamins and fiber. You can make the dressing a day ahead of time if desired.
Ingredients
Dressing
Salad
Instructions
- Step 1
In a small food processor or personal blender, mix all of the dressing ingredients. If too thick, add a few splashes of water to get the desired consistency.
- Step 2
Spiralize the zucchini into noodles, or slice super thin on a mandolin into ribbons. Cut the bell pepper into thin julienne slices. Slice the scallion into small pieces for garnish. Slice the nori into small strips also for garnish.
- Step 3
Combine the zucchini and bell pepper with the dressing drizzled on top. Garnish with scallion, toasted sesame seeds, and nori strips. Enjoy right away as a main course or as a side dish.
- Step 4
Notes: You can substitute the bell pepper with carrot noodles. You can omit the water in the dressing and use it as a thick glaze for grilled zucchini planks.
Tips & Tricks
Per serving
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