Chinese Zucchini Noodle Salad (Print-Friendly Version)
Zucchini noodles with a spicy, nutty dressing, fresh garnishes, and a hint of heat in every bite.
# Ingredients You’ll Need:
→ Main
01 -
4 zucchinis, cut into noodles (zoodles)
02 -
1 teaspoon salt
→ Sauce
03 -
2 garlic cloves, finely chopped
04 -
2 tablespoons coconut aminos
05 -
2 tablespoons tahini or peanut/almond butter
06 -
1 tablespoon sesame oil
07 -
2-3 teaspoons medium or mild chili powder, to taste
08 -
2 teaspoons chili oil
09 -
2 teaspoons honey or maple syrup (optional)
→ Optional Garnishes
10 -
Toasted sesame seeds
11 -
Green onions
# How to Make It:
01 -
Use a spiralizer, mandoline slicer, or knife to cut the zucchinis into noodle shapes.
02 -
Trim the zucchini noodles into shorter lengths using scissors for easier mixing and eating.
03 -
Toss the zoodles with salt and place in a colander over the sink for 30 minutes to release moisture.
04 -
Mix garlic, coconut aminos, tahini or nut butter, sesame oil, chili powder, chili oil, and honey or maple syrup in a mixing bowl to form a sauce.
05 -
Gently squeeze excess moisture from the zoodles and combine with the sauce mixture.
06 -
Add toasted sesame seeds and green onions as garnishes (optional) and serve immediately.
# Extra Suggestions:
01 -
For best results, prepare the dish the night before and refrigerate to allow flavors to meld.
02 -
Salt and strain the zoodles carefully to prevent them from becoming mushy.
03 -
The raw garlic can be strong; ensure all diners are comfortable with it.
04 -
Refrigerated leftovers can intensify in flavor.
05 -
Add chopped chicken or another protein to make it a complete meal.