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.

Author: Wondermom Wannabe

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 servings

Calories: 258 kcal per serving

Ingredients

½–1 tbsp - white or red miso
¼ tsp - ground ginger
4–6 - fresh basil leaves
1 tbsp - toasted sesame oil
1 tbsp - grapeseed or light vegetable oil
1 tbsp - low-sodium tamari
½ tsp - pure maple syrup
1 tbsp - rice vinegar or mirin
½ tbsp - apple cider vinegar or fresh lemon juice
1 tbsp - pure water
2 - zucchini
1 - red or orange bell pepper
1–2 - scallions
1 tbsp - toasted sesame seeds
½ sheets - toasted nori

Instructions

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.
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.
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.
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.

Nutrition