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Ingredients
Scale
- 10 cups spiralized zucchini noodles (about 4 small zucchini)
- 1 red bell pepper, julienned
- 1 cup chopped snow peas (or sugar snap peas)
- ½ cup chopped cilantro
- 4–6 green onions, chopped (about ⅓ cup)
- ¼ cup toasted sesame seeds
- 1 – 1 ½ teaspoons crushed red pepper flakes (optional)
- 2 tablespoons toasted sesame oil
- 2 tablespoons Bragg’s Liquid Aminos (or gluten-free tamari)
- 1 tablespoon lite rice vinegar
Instructions
- Combine zucchini noodles, bell pepper, snow peas, cilantro, green onions, and sesame seeds in a large bowl.
- Chill the salad in the refrigerator to enhance flavors.
- In a separate bowl, whisk together sesame oil, Bragg's Liquid Aminos, and rice vinegar to create the dressing.
- Pour the dressing over the chilled salad and toss gently before serving.
Notes
Use fresh and firm zucchini for better texture.
Adjust the amount of crushed red pepper flakes to your preference.
Add the dressing right before serving to keep the salad crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 5
- Protein: 4
- Cholesterol: 0