Sesame Zoodle Salad

Total Time
20 mins

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!”

Annabelle Breakey

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

Step 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

Make dressing: Combine all ingredients in a large bowl. Add zoodles and cilantro and toss to coat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories138

% Daily Value *
Total Fat 10g13%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 427mg19%
Total Carbohydrate 8.7g4%

Dietary Fiber 2.1g8%
Protein 2.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Sesame Zoodle Salad