Japanese Zucchini Noodle Salad with Miso Dressing
This healthy dinner is sure to win your family over!
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 2
Calories: 222kcal
Dressing:
- 1-1/2 TBS white/red miso
- 1/4 teaspoon ground ginger
- 4 - 6 fresh basil leaves
- 1 TBS toasted sesame oil
- 1 TBS grapeseed or light vegetable oil
- 1 TBS low-sodium tamari wheat free soy sauce
- 1/2 teaspoon pure maple syrup
- 1 TBS rice vinegar or mirin
- 1/2 TBS apple cider vinegar or fresh lemon juice
- 1 TBS pure water or more if needed
Salad:
- 2 large zucchini
- 1 red or orange bell pepper trimmed and seeds removed
- 1 or 2 scallions
- 1 TBS toasted sesame seeds
- 1/2 sheet of toasted nori optional
In a small food processor or personal blender, mix all of the dressing ingredients. If too thick, add a few splashes of water to get the desired consistency.
Spiralize the zucchini into noodles, or slice super thin on a mandolin into ribbons. Cut the bell pepper into thin julienne slices. Slice the scallion into small pieces for garnish. Slice the nori into small strips also for garnish.
Combine the zucchini and bell pepper with the dressing drizzled on top. Garnish with scallion, toasted sesame seeds, and nori strips. Enjoy right away as a main course or as a side dish.
Notes: You can substitute the bell pepper with carrot noodles. You can omit the water in the dressing and use it as a thick glaze for grilled zucchini planks.
Calories: 222kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Sodium: 682mg | Potassium: 677mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2453IU | Vitamin C: 114mg | Calcium: 75mg | Iron: 2mg