Zoodles, aka zucchini noodles have been all the rage. You see them everywhere! While they are easy, delicious and a great way to add more vegetables into your life I prefer them cold and in a salad than as pasta. And this salad hit that cold, refreshing, light and perfect for summer. Anytime I make zoodles I use 2 zucchini, take a little off the ends and get cranking. I set it up right by the sink and have a colander ready. This cuts out on clean up time and it’s easy to let the zoodles drain for about 20 minutes before adding them into a big bowl.
This salad feels like the best of summer. Fresh zucchini, a mix of broccoli slaw, tomatoes from the garden, cilantro, sesame seeds and a great dressing made with sesame oil and rice wine vinegar. Easy to make and makes a great side for grilled meat or keep it as a main salad. It also happens to be a bowl full of beautiful, bright colors. Eating salads like this makes me happy! Putting this in the fridge for 20-30 minutes before serving gives it a nice chill and perfect for hot summer days. Even though we only have a few more weeks of those hot summer days I know I will be making this salad a few more times! We have more tomatoes than we know what to do with. Friends have taken some, family, neighbors, I’ve made salsa and am planning on making and freezing a big batch of tomato soup and tomato sauce.
- 2 zucchini, turned into long thin noodles
- 1 cup broccoli slaw
- ½ cup cherry tomatoes, halved
- ¼ cup cilantro, finely diced
- 2 tbsp sesame seeds
- ¼ cup rice wine vinegar
- 1 tbsp sesame oil
- Salt/Pepper
- After zoodles have drained for at least 20 minutes add to a large bowl with broccoli slaw, cherry tomatoes and top with sesame seeds.
- In a small bowl whisk salt/pepper, rice wine vinegar and sesame oil. Pour over salad.
- Top with additional salt/pepper or a dash of a spice blend (I used Penzey's Bangkok Blend)
