Lighter Noodle Salad

I LOVE noodles! But trying to cut down on the carbs so making a regular noodle salad which I love and substituting with Zucchini noodles! It was amazing and bit healthier. Hope you try it and love it!

Light Asian Noodle salad

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This is a fantastic salad with crunch and flavour. Using Zucchini noodle makes it super healthy and lower cal and carbs!

Author: Karen
Prep Time: 20mins
Total Time: 20 minutes
Yield: 6 servings
Method: east

Ingredients

1/4 cup olive oil

1/4 cup low-sodium soy sauce

2 tablespoons minced fresh ginger (from about a 2-inch piece)

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

Juice of 1 lime

1 red chile, thinly sliced

1 cup cashew halves

2 cups grated carrots (from about 3 medium carrots)

1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish

2 zucchini, spiraled thin

2 Persian cucumbers, halved and thinly sliced

2 yellow bell peppers, thinly sliced

1/2 small red cabbage, thinly sliced

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Instructions

To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
In a large bowl, combine the carrots, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with basil leaves and serve.

Filed Under: Salads

Lighter Noodle Salad

Light Asian Noodle salad

Ingredients

Instructions

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