Sesame Zoodle Salad
Annabelle Breakey
We used the thickest julienne blade on the Benriner Cook Help and the fine shredder (3 x 3 mm) blade on the Paderno 4-Blade Spiralizer to create our zoodles–the playful noodle-shaped spirals made from zucchini and other vegetables. You can also make the salad with straight strands cut with a mandoline.
This recipe, and others like it, can be found in the article “15 No-Cook Recipes Because, Come On, It’s the Middle of Summer!”
How to Make It
Step 1
1
Make salad: Trim ends from vegetables and cut into smaller pieces if needed to fit in spiralizer, then crank through to create spaghetti-size coils. Tear into manageable lengths.
Step 2
2
Make dressing: Combine all ingredients in a large bowl. Add zoodles and cilantro and toss to coat.
Ingredients
SALAD
2 medium zucchini
2 large carrots (any colors), scrubbed
1 small golden or Chioggia beet, peeled
1 watermelon radish (4 oz.) or piece of daikon radish, peeled
1/2 cup packed cilantro leaves
SESAME DRESSING
2 tablespoons canola oil
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sugar
1 teaspoon kosher salt
